Here's a classic French beef bourguignon with red wine and shallots slow cooked in the oven or crockpot.
- 12 shallots or small onions
- 2 garlic cloves crushed
- 1.25 kg stewing beef cubed
- 300 g smoked lardons
- 200 ml hot beef stock
- 150 ml red wine
- 2 tbsp plain flour
- 1 bouquet garni or 2 tsp dried thyme
- 1 tbsp chopped parsley
- butter/oil for frying
Fry the shallots and lardons in their own fat until browned then add the garlic for one minute before transferring to a large casserole dish.
Fry the meat in 3 batches, adding a little oil and butter if necessary, and place with the shallots.
Add a little butter to the pan and tip in the flour, stirring for 1 minute before adding the stock and wine.
Bring the sauce to a simmer and pour over the ingredients along with the bouquet garni.
Put the lid on and cook in the oven at 170 degrees C for 2 hours.
Sprinkle with parsley and serve with mashed potatoes.
Calories: 859kcalCarbohydrates: 18gProtein: 82gFat: 45gSaturated Fat: 15gCholesterol: 243mgSodium: 781mgPotassium: 1605mgFiber: 3gSugar: 6gVitamin A: 30IUVitamin C: 6.4mgCalcium: 101mgIron: 8.1mg