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BEEF
BEEF BOURGUIGNON
Serves 8
INGREDIENTS
2 stems sage leaves
6 stems fresh thyme leaves
1.8kg gravy beef, cut into 3cm cubes
2 Tablespoons plain flour
Salt and freshly ground black pepper
20g butter
2 Tablespoons oil
10 small pickling onions, peeled
4 cloves garlic, finely chopped
150g speck or slab bacon, diced
360g button mushrooms, trimmed
20g tomato paste
2 cups/500ml red wine
1
1
⁄3 cups/335ml beef stock
2 bay leaves
METHOD
Beef Preparation
1. Tie sage and thyme stems together
firmly with cooking string.
2. Coat beef cubes in flour, salt and pepper.
Searing on the Stovetop with
EasySear™ pan
3. Place EasySear™ pan onto stovetop
and preheat for 3 minutes, add half the
butter and 1 Tablespoon of the oil, heat a
further 1 minute or until butter is melted.
4. Add a quarter of the beef cubes and cook
until golden brown, remove from pan
and set aside. Add a little more of the oil
and butter if necessary and repeat until
all beef is browned. Remove from pan.
5. Add 1 Tablespoon oil to EasySear™ pan,
add onions, garlic and speck or bacon
and cook for about 4 to 5 minutes or until
garlic is softened slightly and onions are
lightly browned, stirring occasionally.
6. Add mushrooms and tomato paste and
cook for 1 minute, stirring occasionally.
Slow Cooking
7. Place EasySear™ pan back into slow
cooker base.
8. Stir in red wine, stock, beef, sage and
thyme bundle and bay leaves, mix well.
9. Cover with lid, turn the Temperature
Control Dial to ‘AUTO’ setting and cook
for 5 to 6 hours or until beef is tender.
Remove bay leaves, sage and thyme
bundle and discard. Season to taste with
salt and pepper.
10. Serve with Potato or Parsnip Mash.
Setting Variation: Use the Low setting and
cook for 7 to 8 hours or High setting for
4 to 4½ hours.