Rich and flavourful, this Beef Bourguignon Pot Roast recipe takes the chill out of winter.
Serves44
Cook time2 hr2 hour
Prep time15 mins15 minutes
Ingredients
1 tbsp olive oil
1.1kg Coles Australian Beef Blade Roast
1 brown onion, chopped
1 carrot, peeled, chopped
1 celery stick, sliced
3 bacon rashers, rind removed, chopped
1 garlic clove, finely chopped
2 sprigs thyme
2 tbsp tomato paste
1 cup (250ml) red wine
2 cups (500ml) beef stock
200g button or cup mushrooms, sliced
Fresh flat-leaf parsley, to serve
Crusty bread, to serve
Nutritional information
Per serve: Energy 3834kj/916cal (44%), Protein: 55.9g (112%), Fat 65.7g (94%), Sat fat: 24.9g (104%), Carbs: 11.9g (4%), Sugars: 4.4g (5%), Dietary Fiber: 2.6g (9%), Sodium: 733.2mg (32%).
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat oil in a large frying pan over medium-high heat. Add beef and cook for 4 mins each side or until browned all over. Transfer to a plate.
Step 2
Reduce heat to medium. Add onion, carrot, celery, bacon, garlic and thyme. Cook, stirring, for 5 mins or until softened. Add tomato paste and cook, stirring, for 1 min. Add wine and simmer for 2 mins. Add stock and bring to the boil. Return beef to pan. Reduce heat to low. Cover and cook for 2 hours or until beef is almost tender.
Step 3
Add mushroom to the pan. Cook for 25 minutes or until beef and mushrooms are tender. Remove and discard thyme sprigs. Season. Sprinkle with parsley and serve with crusty bread.
Rich and flavourful, this Beef Bourguignon Pot Roast recipe takes the chill out of winter.
Method
Step 1
Heat oil in a large frying pan over medium-high heat. Add beef and cook for 4 mins each side or until browned all over. Transfer to a plate.
Step 2
Reduce heat to medium. Add onion, carrot, celery, bacon, garlic and thyme. Cook, stirring, for 5 mins or until softened. Add tomato paste and cook, stirring, for 1 min. Add wine and simmer for 2 mins. Add stock and bring to the boil. Return beef to pan. Reduce heat to low. Cover and cook for 2 hours or until beef is almost tender.
Step 3
Add mushroom to the pan. Cook for 25 minutes or until beef and mushrooms are tender. Remove and discard thyme sprigs. Season. Sprinkle with parsley and serve with crusty bread.
