Beef burgundy stew

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How to make Beef burgundy stew

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 3:30
  • Total Time : 3:45

Ingredients

  • 1/3 cup olive oil
  • 2 brown onions, halved, thinly sliced
  • 1kg beef chuck steak, cut into 2cm pieces
  • 1/4 cup plain flour
  • 4 cups shiraz red wine
  • 1 bouquet garni (see note)
  • 1 tablespoon flat-leaf parsley leaves, chopped
  • Mashed potato, sauteed
  • Mushrooms, to serve
  • Steamed sugar snap peas, to serve

Method

  • Step 1 Heat 2 tablespoons of oil in a large, heavy-based saucepan over medium-high heat. Add onions. Cook, stirring occasionally, for 10 to 12 minutes or until soft and light golden. Remove to a bowl.
  • Step 2 Add 1 tablespoon oil and half the beef to saucepan. Cook, stirring occasionally, for 2 to 3 minutes or until browned. Remove to a bowl. Repeat with remaining oil and beef. Return all the beef, with juices, to pan. Sprinkle flour over beef. Cook, stirring, for 1 to 2 minutes or until beef is coated.
  • Step 3 Add wine, bouquet garni and onions to saucepan. Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer, covered, for 3 hours or until beef is tender.
  • Step 4 Remove bouquet garni. Sprinkle parsley over stew. Serve with mash, mushrooms and peas.

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