Beef Bourguignon

Instructions

• Heat oil in a large heavy based pan and brown beef in batches and set aside.
• Lower heat and add onions and mushrooms and cook until golden brown.
• Stir in flour and tomato paste and cook gently for 1-2 minutes.
• Return beef to pan and add red wine, water and Stockpot and carrots.
• Cover and simmer gently for 1½ hours, removing the lid for the last 30 minutes of cooking.
• Garnish with parsley before serving with steamed vegetables and mashed potatoes.

Hint - For gourmet meat pies, divide the cooked mix evenly between 4 small ovenproof bowls and cover each with a square of puff pastry. Brush with beaten egg, sprinkle with dried thyme and bake at 180°C for 20 minutes or until pastry is golden. Serve with a mixed leaf salad.