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Beef Bourguignon

From "Australian Women's Weekly French Cooking Made Easy" page 41

Serves 6


  • 1.5kg rib steak
  • 60g butter
  • 2 tablespoons brandy
  • 250g baby mushrooms
  • 200g baby onions
  • 30g butter, extra
  • 2 cups dry red wine
  • 1 cup port
  • 1 cup water
  • 1/2 cup canned tomato puree
  • 2 bay leaves
  • 2 tablespoons cornflour


  1. Cut the steak into large cubes. Heat the butter in a large frying pan, add steak to pan in small quantities, cook stirring, over heat until well browned all over.
  2. Return all of the steak to the pan with the brandy, flame the brandy. When the flame has subsided remove the steak.
  3. Remove stalks from mushrooms and outer skin from onions. Add the mushrooms and the onions to the pan with the extra butter. Cook, stirring, for 2 minutes. Remove mushrooms and onions from the pan.
  4. Return the steak to the pan add the wine, port, half the water, tomato puree and the bay leaves. Bring to the boil, reduce heat, cover, simmer for 1 hour or until steak is tender.
  5. Add the mushrooms and onions to the pan, cook uncovered for 30 minutes.
  6. Stir in the blended cornflour and remaining water, stir constantly over heat until mixture boils and thickens.