Beef Family friendly Main French

30-minute beef bourguignon

Name: 30-minute beef bourguignon
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: /french
Ingredients: 8 eschalots; 2 tablespoons olive oil; 20g unsalted butter; 500g beef eye fillet, cut into 4cm pieces; 4 thick slices flat pancetta, rind removed, chopped; 250g small Swiss brown mushrooms; 2 garlic cloves, crushed; 2 bay leaves; 2 fresh thyme sprigs, leaves chopped; 2 teaspoons tomato paste; 2 teaspoons plain flour; 1/2 cup (125ml) red wine; 1 1/2 cups (375ml) beef stock; Mashed potato and wild rocket leaves, to serve

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"I love the flavours of a hearty beef bourguignon but sometimes you just want it 'now!' This quick version still has a rich depth of flavour, but comes together in a flash." - Valli Little

8 eschalots
2 tablespoons olive oil
20g unsalted butter
500g beef eye fillet, cut into 4cm pieces
4 thick slices flat pancetta, rind removed, chopped
250g small Swiss brown mushrooms
2 garlic cloves, crushed
2 bay leaves
2 fresh thyme sprigs, leaves chopped
2 teaspoons tomato paste
2 teaspoons plain flour
1/2 cup (125ml) red wine
1 1/2 cups (375ml) beef stock
Mashed potato and wild rocket leaves, to serve

Method

1.

Fill a saucepan with water and bring to the boil over high heat. Blanch the eschalots for 5 minutes or until just tender, then drain and set aside.
2.

Heat 1 tablespoon oil in a large deep frypan over medium-high heat. Cook the eschalots, turning, for 2-3 minutes until golden. Remove from pan and set aside.
3.

Add the butter and remaining 1 tablespoon oil to the pan. Add the beef, in batches and cook, turning, for 3-4 minutes until browned all over. Remove from pan and set aside.
4.

Reduce heat to medium, add the pancetta, mushrooms, garlic, bay leaves and thyme, and cook, stirring, for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute, then add the flour and cook for a further 1 minute or until combined. Stir in the wine and cook for 2 minutes or until slightly thickened. Add the stock, whisking to combine, then return the eschalots to the pan. Cook for 6-8 minutes until slightly reduced and thickened. Return the beef to the pan and simmer for a further 2 minutes or until warmed through.
5.

Serve with mashed potato and garnished with rocket leaves.