200gswiss brown button mushrooms, whole or halved depending on the size
500gbeef, round or blade steak, cut into 3cm pieces
1pinchsalt
2tbspplain flour
2tbspvegetable oil
1carrot, peeled and sliced
4celery sticks, diced
1onion, diced
3cloves garlic, crushed
3rashers bacon, diced
2tbsptomato paste
1 ½cupsbeef stock
½cupred wine
2carrots, peeled and cut into 2cm pieces
6eschallots, peeled and halved
1sheet frozen puff pastry, thawed
1egg yolk
chopped parsley, to serve
1
Place beef in a large bowl. Add flour and a pinch of salt. Toss to lightly coat the beef in the flour. Set aside.
2
Place oil in a large frying pan over medium heat. Add carrot, celery and onion to the pan. Cook, stirring constantly for 4-5 minutes or until softened.
3
Add garlic and bacon to the pan. Continue to cook for a further 2 minutes. Transfer ingredients to the bowl of a slow cooker, reserving the oil in the pan to cook the beef.
4
Return the pan to the heat. Shake any excess flour from the beef then add to the pan and cook without stirring for 1-2 minutes. Gently flip each piece of beef to brown on the other side. Transfer the beef to the slow cooker.
5
Return the pan to the heat. Add mushrooms and cook for 1-2 minutes or until lightly browned. Transfer the mushrooms to the slow cooker.
6
Add tomato paste, stock, red wine, chopped carrots and eschallots to the slow cooker. Place the lid on and allow to cook for 6 hours.
7
Once the beef bourguignon is cooked and the beef is tender, transfer to a large baking dish or 4 small baking dishes and allow to cool for 10 minutes.
8
Preheat the oven to 180℃. Cover the baking dish with the sheet of puff pastry, crimping along the edges to seal. Use a pastry brush to glaze the surface of the pastry with the egg yolk.
9
Place the pie in the oven and bake for 30 minutes.
10
Sprinkle with chopped parsley and serve with a side of salad greens or vegetables.
Ingredients
200gswiss brown button mushrooms, whole or halved depending on the size
500gbeef, round or blade steak, cut into 3cm pieces
1pinchsalt
2tbspplain flour
2tbspvegetable oil
1carrot, peeled and sliced
4celery sticks, diced
1onion, diced
3cloves garlic, crushed
3rashers bacon, diced
2tbsptomato paste
1 ½cupsbeef stock
½cupred wine
2carrots, peeled and cut into 2cm pieces
6eschallots, peeled and halved
1sheet frozen puff pastry, thawed
1egg yolk
chopped parsley, to serve
Directions
1
Place beef in a large bowl. Add flour and a pinch of salt. Toss to lightly coat the beef in the flour. Set aside.
2
Place oil in a large frying pan over medium heat. Add carrot, celery and onion to the pan. Cook, stirring constantly for 4-5 minutes or until softened.
3
Add garlic and bacon to the pan. Continue to cook for a further 2 minutes. Transfer ingredients to the bowl of a slow cooker, reserving the oil in the pan to cook the beef.
4
Return the pan to the heat. Shake any excess flour from the beef then add to the pan and cook without stirring for 1-2 minutes. Gently flip each piece of beef to brown on the other side. Transfer the beef to the slow cooker.
5
Return the pan to the heat. Add mushrooms and cook for 1-2 minutes or until lightly browned. Transfer the mushrooms to the slow cooker.
6
Add tomato paste, stock, red wine, chopped carrots and eschallots to the slow cooker. Place the lid on and allow to cook for 6 hours.
7
Once the beef bourguignon is cooked and the beef is tender, transfer to a large baking dish or 4 small baking dishes and allow to cool for 10 minutes.
8
Preheat the oven to 180℃. Cover the baking dish with the sheet of puff pastry, crimping along the edges to seal. Use a pastry brush to glaze the surface of the pastry with the egg yolk.
9
Place the pie in the oven and bake for 30 minutes.
10
Sprinkle with chopped parsley and serve with a side of salad greens or vegetables.
