This week’s Kitchen Co-Lab is a special one, marking six years working together with the fantastic team at So French cafe on Neville St.
Our cuts, their expertise, your kitchen. This recipe serves 15, so talk to us about portions for your number of family or guests, and let us know how you go!
Beef Bourguignon
Ingredients:
- 600g diced bacon
- 3kg diced beef
- 3 onions, chopped
- 12 garlic cloves, crushed
- 1 cup flour
- 1.5 kg carrots, sliced
- 750g mushrooms, sliced
- ½ bunch of parsley, chopped
- 1 ½ bottles red wine (Merlot)
- 2ltr water + stock concentrate
- 3 tbsp tomato paste
- 3 large pinches thyme
- 6 bay leaves
Method:
Place onions and garlic, with bacon on top in a high-sided tray, drizzle with olive oil, and place in the oven until browned, approx 15 mins at 180C.
Coat the beef with flour and place on a preheated, oiled tray to brown, at 210C, approx 10 mins. Add the beef and all other ingredients to the onions and bacon and mix well.
Cover with foil and bake at 150C for 4 hours, until the meat is soft.
Adjust seasoning, and serve.
