BEACHMERE BUTCHERY

Ingredients: 
11/2kg Diced Beef
60g Butter
2 tblsp Brandy
250g Button Mushrooms
200g Baby Onions or 2 large onions

cut into thick pieces
30g Butter, extra
2 cups Red Wine
1 cup Port
1 cup Water
1/2 cup Tomato Purée or half bottle tomato passata
2 Bay Leaves
2 tbsp Flour

Method:
1. Cut steak into large cubes. Heat butter in large frying pan, fry beef cubes until well browned all over. Do this in single layer so beef does not stew. When all beef is done return to pan and add brandy. Flambé until flame has subsided. Remove beef from pan.

2. Add mushrooms and onions to pan with extra butter and fry until onions are lightly golden brown. Remove mushrooms and onions and set aside.

3. Return beef to pan and add wine, port, tomato purée, water and bay leaves. Bring to the boil, immediately reduce heat and simmer for one hour or until beef is tender. 

4. Add mushrooms and onions for another half hour. Add a bit of water to flour to make a paste then add to beef mixture. Increase heat until sauce boils and thickens. 

Casserole can be eaten with pan or oven roasted chunks of potatoes or pasta. Side dish of stir fried greens or steamed veggies.​

Boeuf Bourguigon