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French Beef Stew

  • 15 mins
  • easy
  • 4
Recipe by
Gaynor Mairs

Ingredients

  • 500g Beef shin cut to bite sized pieces
  • Plain flour
  • 1 tablespoon of vegetable oil
  • 1 x Onion, finely diced
  • 1 x Clove garlic, finely chopped
  • 2 x cloves
  • 1 x Bay leaf
  • 1 teaspoon dried Herbes de Provence
  • ½ 400g tin chopped tomatoes
  • 1 dessert spoon tomato puree
  • 250ml red wine
  • 200ml Beef stock
  • 1 teaspoon sugar
  • 125g Baby button mushrooms
  • Salt and freshly ground pepper
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Introduction

This recipe is based on the classic boeuf bourguignon.

Method

  1. Pre-heat the oven to 150°C/ 300°F/ Gas mark 2.
  2. Coat beef with seasoned flour.
  3. Heat the oil in a large heavy based casserole over a high heat.
  4. Fry the beef in small quantities until browned.
  5. Set the meat aside.
  6. Using the same casserole, fry the onions and the garlic until golden brown.
  7. Add the herbs and spices and return the meat to the pan.
  8. Add the stock, wine, chopped tomatoes, tomato puree and sugar.
  9. Season well.
  10. Stir in the button mushrooms.
  11. Cover and place in the oven for approx. 1½ - 2 hours until beef is tender, stirring occasionally and adding more stock if required.

Gaynor's Tip: This recipe is based on the classic boeuf bourguignon. I prefer to use beef shin as it is lean and provides great flavour. Serve with creamed mash and spring greens.

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