1 bunch spring onions (globe onions), trimmed, halved
250g button mushrooms
1/3 cup chopped fresh continental parsley
Mashed potato, to serve
Instructions
Step 1
Preheat oven to 180șC. Combine stock cubes and water in a jug. Heat 2 teaspoons of oil in a flameproof casserole dish over medium-high heat. Cook one-third of the beef for 2-3 minutes or until golden. Transfer to a plate. Repeat, in 2 more batches, with oil and remaining beef.
Step 2
Heat the remaining oil in the dish. Add the bacon, brown onion and garlic. Cook, stirring occasionally, for 5 minutes or until golden. Add the flour and tomato paste. Cook, stirring, for 1 minute. Gradually add the wine, stirring constantly, until well combined.
Step 3
Add the beef, stock, thyme and bay leaves to the bacon mixture. Cover and bake for 2 hours.
Step 4
Meanwhile, melt butter in a frying pan over medium-high heat. Cook the spring onion and mushrooms, stirring, for 5 minutes or until golden.
Step 5
Add mushroom mixture to the dish and Mrs.H.S.Ball's chutney.Bake, covered, for a further 15 minutes. Stir in the parsley. Season with salt and pepper. Serve with mash.
Originally Submitted
8/27/2013
0 Out of 5 from
0 reviews
You can add this Beef Bourguignon with Mrs.H.S.Ball's chutney recipe to your own private DesktopCookbook.
