Rich and hearty, this popular dish has stood the test of time.
- 2 tablespoons plain flour
- 800g beef chuck steak, trimmed, cut into 3cm cubes
- 1/4 cup extra virgin olive oil
- 20g butter
- 8 eschalots, peeled
- 100g middle bacon rashers, trimmed, chopped
- 2 garlic cloves, crushed
- 2 sprigs fresh thyme
- 1 dried bay leaf
- 1 cup red wine
- 2 1/2 cups beef stock
- 200g button mushrooms, halved
- Steamed green beans, to serve
- 800g cream delight potatoes, peeled, chopped
- 40g butter
- 1/2 cup milk
- Place flour in a large snap-lock bag. Add beef. Seal bag. Toss to coat.
- Heat 2 tablespoons oil in a large heavy-based saucepan over medium-high heat. Cook beef, in batches, for 5 minutes or until browned all over. Transfer to a heatproof bowl. Cover to keep warm.
- Heat butter and remaining oil in pan. Add eschalots and bacon. Cook, stirring, for 5 minutes or until eschalots start to soften. Add garlic, thyme and bay leaf. Cook, stirring, for 1 minute. Return beef to pan. Add wine. Bring to the boil. Reduce heat to low. Simmer for 3 minutes or until reduced by half.
- Add stock. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour. Uncover. Stir in mushrooms. Simmer for a further 30 minutes or until beef is tender. Season with salt and pepper.
- Meanwhile make Fluffy mash potato: Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 12 - 15 minutes or until potato is very tender. Drain. Using back of a wooden spoon, push potato through a fine sieve over a bowl. Add butter and milk. Season with salt and pepper. Stir to combine.
- Serve boeuf bourguignon with mashed potato and green beans.