Springbok’s Beef Wellington
March 18, 2017
Chicken Korma
March 18, 2017
Springbok Beef Bourguignon
Beef Sautéing, Simmering, Stewing
March 18, 2017
For me, an Abu Dhabi winter staple is a simple stew, and this Bourguignon is one of our favourites! I put it in the slow cooker on my way to work and its done when I get back. So, whether you have a slow cooker, stew pan or an earthenware casserole dish, this stew is certainly going to warm you up!
- Prep: 25 mins
- Cook: 8 hrs
Directions
1In a small bowl, combine the flour, salt and ground black pepper, and then toss the beef cubes with this mixture.
2Heat the oil in a Sautee pan over medium high heat.
3Add the meat and brown well on all sides, then put into the slow cooker.
4(if using bacon fry that now in the pan) Then to the pan, add the onion, carrots, mushrooms and garlic to it, Sautee for 5 to 10 minutes.
5Add the wine, bay leaf and thyme and bring to a boil, then transfer the ingredients from the pan to the slow cooker.
6Pour in beef stock until all the ingredients are just covered by liquid, stir once and then cover with the lid.
7Cook on low for 6-8 hours.
8Serve with Creamy horseradish mashed potato or just with some crispy French stick!
Ingredients
1 kg Cubed Springbok Beef Neck
150 g Diced streaky Bacon (optional)
2 tbsp Plain Flour
1 tsp Sea Salt
1 tsp Cracked Black Pepper
1 tbsp Vegetable Oil
3 Garlic cloves (peel and leave whole)
250 g Button Mushroom, cleaned and left whole
250 g White Pearl Onion, peeled
4 Carrots (peel and chop them chunky)
375 ml Red Wine
2-3 Bay Leaf
1 Fresh Thyme sprigs
1/4 cup Beef Stock