Beef Bourguignon

In Bangor Northern Ireland, there is a really good butchers. It's great to be able to get good quality meat, or in this case a really nice piece of shin.

Ingredients - Serves 2

  • 1 medium onion chopped
  • 1 teaspoon of chopped garlic or 1 clove
  • 500 grams of beef
  • 2 rashers of bacon
  • 200 grams mushrooms
  • 200 grams shallots
  • Gluten Free vegetable stock cube
  • Thyme
  • 1 glass of red wine
  • Tablespoon Tomato purée
  • Tablespoon Lentils
  • Salt and Pepper to taste
  • Oil


Method

Put a little bit of oil in a warm pan along with the chopped onions and garlic. Stir for one or two minutes until the onions become a little bit transparent.

Add the beef and bacon, followed by the gluten free stock cube. Then add the shallots with the mushrooms along with a bit of salt and pepper to taste. Add the tomato purée along with the lentils. Finally add a good bit of red wine, until all the meat is covered along with a few sprigs of thyme. Bring to the boil ans then allow to simmer for two hours adding water if required

After two hour put the potatoes and carrots on to boil until they are cooked. Once drained you can then baste the potatoes in a little oil, while the carrots can be basted in basin and olive oil. Put in the oven to roast, or put under the grill to brown

Serve with roast potatoes, roast carrots and peas

Top Tip

The wine in this dish breaks down the gristle in tough meats, so you can select the cheaper cuts of meat for this dish

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