Boeuf Bourguignon
Without a doubt this is an all time French classic. It is so delicious your family will be begging to make it a weekly occurrence. I source West Australian beef and slow cook it in a warm oven with pancetta, onions, carrots, mushrooms, herbs and of course lots of red wine. This takes about 4 hours and it comes out of the oven smelling heavenly. More importantly it really delivers on flavour. Serve with C Si Bon Potato Gratin or pappardelle pasta, rice or mashed potatoes and green veggies or salad. So delicious you will want to lick your plate!
Dairy free
Egg free
Gluten free
Protein+
Allergens -
No allergens present
Ingredients
Beef stock GF, Beef, Onion, Mushrooms, Carrots, Tomatoes, Pancetta, Fresh thyme, Bay leaves, Salt, Red wine.
Preparation and storage notes
Cooking Instructions - Oven Re-heat from frozen at 180 degrees celcius for 30-40 mins (until piping hot). 1kg re-heat from frozen for 45-60 minutes at 180-200 degrees celsius. It will take less time if defrosted but not