BEEF BOURGINON (Serves 2 - 4)
The Supersimmer element is perfect for meat dishes that are tender and full of flavour. Try this variation on a French classic.
225g chuck steak, cubed
2 tbsp oil
100g tiny onions or 1 large onion, chopped
100g carrot, peeled and cut into large slices
1 tbsp oil
2 cloves of garlic, crushed
2 tbsp flour
1 cup good red wine
1 cup beef stock
1 bay leaf
1 tsp thyme
Place beef in a bowl and sprinkle with salt and pepper. Toss.
Heat 1 tbsp of the oil in a medium sized saucepan on HI on the Supersimmer element. Add half of the steak cubes and brown quickly turning with a wooden spoon to sear all the sides. This is an excellent way to give stews great flavour and a rich brown colour. It should only take a couple of minutes but the meat may spit so take care. Remove the first batch and repeat with the remaining steak and the second tablespoon of oil.
Add onions, carrot and the last tbsp of oil to the empty pan and cook on medium heat until beginning to brown. Add garlic and flour and cook until lightly coloured, stirring constantly. Stir in the wine and stock, then add bay leaves, thyme and steak. Bring to the boil.
Reduce the temperature, cover the pan and simmer for an hour or until the meat is tender and the liquid is full of flavour.
Serve with creamy mashed potatoes and garnish with lots of chopped fresh parsley.
19
