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Burgundy Beef with a Cracked Crust

Simple Version of Boeuf Bourguignon

4 - 6

Serves

10 mins

Prep Time

1 hr

Cook Time

This is a twist on the traditional Boeuf Bourguignon, which is usually made with steak and takes hours to make. With this recipe, you get the same delicious French flavours, but it’s a smidgen of the work.

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Ingredients

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500g beef mince

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4 slices of bacon

hopped

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6 onions

peeled and halved

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1 cup red wine

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1 handful parsley

finely chopped

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1 bay leaf

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3 sprigs fresh thyme

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2 Portobello mushrooms

sliced

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1 piece orange zest

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1 cup beef stock

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1 heaped Tbsp white flour

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A knob of butter

Crust

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2 Tbsp butter

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2 Tbsp white flour

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1 cup milk

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1 cup gruyère cheese

i

grated

Method

To Make Filling

To Make Crust

To serve

1

Preheat oven to 180°C.

2

To make filling, heat a splash of olive oil in a frying-pan and gently fry bacon.

3

Once crisp, remove from pan and set aside.

4

In the same pan, gently fry onions until golden brown all over. (A traditional Boeuf Bourguignon leaves them whole.)

5

Remove onions from pan and set aside with the bacon.

6

Using the same pan, brown mince. Pour red wine in slowly.

7

Get it to bubble as it hits the pan and the alcohol will evaporate, leaving the rich flavours behind.

8

Stir through herbs, mushrooms and orange zest.

9

Add stock and stir well.

10

Cover dish and put in oven for 30-40 minutes.

11

Take dish out of oven and remove bay leaf.

12

Take a few tablespoons of liquid and mix with flour and butter to form a paste.

13

Stir paste into meat mixture in pan and you’ll have a delicious, thick gravy.

14

Season with salt and pepper to taste.

Nutrition Information per Serving (338g)

As a source of zinc, this dish contributes to healthy vision, hair and nails.

Energy

1644kJ (392 kcal)

Protein

33.5g

Total Fat

20.8g

Saturated Fat

11.3g

Carbs

9.4g

Dietary Fibre

g

Sodium

577mg

Iron

3.9mg

Zinc

5.6mg

Vitamin B12

2.8µg