Burgundy Beef with a Cracked Crust
Simple Version of Boeuf Bourguignon
4 - 6
This is a twist on the traditional Boeuf Bourguignon, which is usually made with steak and takes hours to make. With this recipe, you get the same delicious French flavours, but it’s a smidgen of the work.
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500g beef mince
4 bacon rashers
peeled and halved
1 cup red wine
1 handful parsley
1 bay leaf
3 sprigs fresh thyme
2 portobello mushrooms
1 piece orange zest
1 cup beef stock
1 heaped tbsp white flour
A knob of butter
2 tbsp butter
2 tbsp white flour
1 cup milk
1 cup gruyère cheese
To Make Filling
To Make Crust
Preheat oven to 180°C.
To make filling, heat a splash of olive oil in a frying-pan and gently fry bacon.
Once crisp, remove from pan and set aside.
In the same pan, gently fry onions until golden brown all over. (A traditional Boeuf Bourguignon leaves them whole.)
Remove onions from pan and set aside with the bacon.
Using the same pan, brown mince. Pour red wine in slowly.
Get it to bubble as it hits the pan and the alcohol will evaporate, leaving the rich flavours behind.
Stir through herbs, mushrooms and orange zest.
Add stock and stir well.
Cover dish and put in oven for 30-40 minutes.
Take dish out of oven and remove bay leaf.
Take a few tablespoons of liquid and mix with flour and butter to form a paste.
Stir paste into meat mixture in pan and you’ll have a delicious, thick gravy.
Season with salt and pepper to taste.
Nutrition Information per Serving (338g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)