Healthier Bourguignon

  • 3 tbsp seasoned flour
  • 500g lean stewing steak
  • Olive oil
  • 18 shallots, peeled
  • 4 diced carrots
  • 250g mushrooms, halved
  • 500ml red wine
  • 400ml beef stock
  • 2 thyme sprigs
  • 2 bay leaves
  • 2 tbsp chopped parsley
  • Boiled new potatoes, to serve
  • Steamed greens, to serve
  • Preheat the oven to 160C. Toss the beef in the flour, then fry in 1 tbsp of oil in a large casserole. Remove and set aside, and chuck the onions, mushrooms and carrots into the pan to fry for 10 mins. When softened, deglaze the pan with a splash of wine and then return the beef to the pan with the stock, herbs and remaining wine. Cook, covered, for 2 hours.
  • Season to taste. Remove the meat and veggies with a slotted spoon and simmer the sauce until thick and glossy. Return the meat and veggies and reheat, then scatter with parsley and serve with new potatoes and greens.
3 hrs
4 serving