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Burgundy Beef with a Cracked Crust

Simple Version of Boeuf Bourguignon

4 - 6

Serves

10 mins

Prep Time

1 hrs

Cook Time

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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Ingredients

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500g beef mince

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4 chopped bacon rashers

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6 peeled and halved onions

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1 cup red wine

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1 handful finely chopped parsley

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1 bay leaf

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3 sprigs fresh thyme

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2 sliced portobello mushrooms

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1 piece orange zest

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1 cup beef stock

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1 heaped tbsp white flour

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A knob of butter

Crust

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2 tbsp butter

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2 tbsp white flour

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1 cup milk

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1 cup grated gruyère cheese

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Method

To Make Filling

To Make Crust

To serve

1

Preheat oven to 180°C.

2

To make filling, heat a splash of olive oil in a frying-pan and gently fry bacon.

3

Once crisp, remove from pan and set aside.

4

In the same pan, gently fry onions until golden brown all over. (A traditional Boeuf Bourguignon leaves them whole.)

5

Remove onions from pan and set aside with the bacon.

6

Using the same pan, brown mince. Pour red wine in slowly.

7

Get it to bubble as it hits the pan and the alcohol will evaporate, leaving the rich flavours behind.

8

Stir through herbs, mushrooms and orange zest.

9

Add stock and stir well.

10

Cover dish and put in oven for 30-40 minutes.

11

Take dish out of oven and remove bay leaf.

12

Take a few tablespoons of liquid and mix with flour and butter to form a paste.

13

Stir paste into meat mixture in pan and you’ll have a delicious, thick gravy.

14

Season with salt and pepper to taste.

More info

Nutrition Information per Serving (338g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

1644 (392)kJ

Protein

33.5g

Total Fat

20.8g

Saturated Fat

11.3g

Carbs

9.4g

Sugars

6.4g

Sodium

577mg

Iron*

3.9mg

* Percentage of recommended daily intake (Aust/NZ)

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