Quick & Easy

Beef burgundy

Stuart Scott/Kate Brown

Beef burgundy

4
2H

Ingredients

Method

1.Peel onions, leaving root end intact so onion remains whole during cooking.
2.Heat oil in large flameproof dish; cook beef, in batches, until browned.
3.Add butter to dish; cook onions, bacon, mushrooms and garlic, stirring, until onions are browned lightly.
4.Sprinkle flour over onion mixture; cook, stirring, until flour mixture thickens and bubbles. Gradually add stock and wine; stir over heat until mixture boils and thickens. Return beef and any juices to dish, add bay leaves and thyme; bring to the boil.
5.Reduce heat; simmer, covered, about 2 hours or until beef is tender, stirring every 30 minutes.
6.Remove from heat; discard bay leaves. Stir in parsley.

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