Beef bourguignon

One of winter’s greatest pleasures is making slow-cooked meals 

They’re comforting, timesaving and, because they use less expensive cuts, they’re Rand savers.

Ingredients (serves 6):

• 1½ beef stock cubes
• 375ml boiling water
• 2 tbs olive oil
• 1.3kg beef chuck steak, cut into 4cm pieces
• 1 brown onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 tbs plain flour
• 2 tbs tomato paste
• 500ml (2 cups) red wine
• 1 tbs chopped fresh thyme
• 2 dried bay leaves
• 30g butter
• 1 bunch spring onions (globe onions), trimmed, halved
• 250g button mushrooms
• 1/3 cup chopped fresh parsley
• Serve with a fresh side salad instead of the traditional mash.

Method:

1. Preheat oven to 180ºC. Combine stock cubes and water in a jug.
2. Heat 2 teaspoons of oil in a flameproof casserole dish over medium-high heat. Cook one-third of the beef for 2-3 minutes or until golden. Transfer to a plate.
3. Repeat, in 2 more batches, with oil and remaining beef.
4. Heat the remaining oil in the dish. Add the brown onion and garlic. Cook, stirring occasionally, for 5 minutes or until golden.
5. Add the flour and tomato paste. Cook, stirring, for 1 minute. Gradually add the wine, stirring constantly, until well combined.
6. Add the beef, stock, thyme and bay leaves to the mixture. Cover and bake for 2 hours.
7. Meanwhile, melt butter in a frying pan over medium-high heat. Cook the spring onion and mushrooms, stirring, for 5 minutes or until golden.
8. Add mushroom mixture to the dish. Bake, covered, for a further 15 minutes.
9. Stir in the parsley. Season with salt and pepper.