A HERITAGE WE CAN BE PROUD OF...
Boeuf bourguignon, also known as beef Burgundy, is a classic French stew originating from the Burgundy region of France. It features beef braised in red wine along with vegetables like onions, carrots, and mushrooms. The dish is known for its rich flavours and is often served with crusty bread or noodles.
INGREDIENTS
2 Tbsp Oil
¼ cup All-purpose flour
1.5 kg Boneless beef chuck, cubed
4 Onions, chopped
2 Tbsp Tomato paste
5 Garlic cloves, crushed
2 cups Dry red wine
4 Carrots, peeled and cubed
1 Punnet Mushrooms, halved
Crusty bread, for serving
Salt and pepper, to taste
1 IMANA Super-Sheba Steak & Chops Flavoured Stew Mix
METHOD
Preheat the oven to 180°C.Â
In a large ovenproof pot, heat the oil.
Season the beef with salt and pepper and dip in the flour, shaking off the excess.
Add the beef to the pot and cook over high heat, turning, until browned.
Add the onions, tomato paste, garlic and IMANA Super-Sheba Steak & Chops Flavoured Stew Mix powder.
Add the wine and cook until reduced by half.
Cover the pot and transfer to the oven for 1 hour.
Remove the pot from the oven and stir in the carrots and mushrooms, cover and return to the oven for a further 30 minutes.
Serve hot with crusty bread.
