Angus Beef bourguignon
This classic French braise originated in the Burgundy region of Northern France. Its a hearty dish comprising of chunks of Angus chuck fillet, red wine, smoked speck, mushrooms, shallots and with our very own house made beef stock. This a perfect winter dish to go with our Potato gratin or mash potato
Ingredients
Beef chuck, Beef stock, Red wine, Carrot, Pickling onions, Mushrooms, Speck, Onion, Unsalted butter, Tomato Paste, Flour, Thyme, Garlic peeled, Salt, Black pepper, Bay leaves.
Preparation and storage notes
Defrost prior to heating. Microwave: Remove bag and heat in microwave in its tray for 2-3 minutes or until hot. Oven: Remove bag and place the tray in a preheated oven for 10-15 minutes. Saucepan: Decanter into a saucepan, stir occasionally on a medium heat for 7-10 minutes or until hot.