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Rich Beef + Redcurrant Bourguignon

Rich Beef + Redcurrant Bourguignon

Image: Martin Davidson

Rich Beef + Redcurrant Bourguignon

Serves 6


1.25kg braising or topside of beef, cut into cubes
6 tbsp olive oil
2 cloves garlic, crushed
60g plain flour
2 tbsp (or 2 sachets) bouquet garni
300ml vegetable stock
600ml red wine
24 baby onions, peeled
300g button mushrooms, peeled
4 tbsp redcurrent sauce
freshly ground pepper


  • Preheat oven to 170C/325F/gas 3
  • Heat oil in a large ovenproof pan
  • Brown the beef on all sides for about 5-8 minutes
  • Add the garlic, flour, seasoning, bouquet garni, stock and wine and bring to the boil.
  • Place in the oven for 90 minutes.
  • Meanwhile shallow fry the mushrooms and onions in 1 tbsp olive oil.
  • Remove beef pan from oven, add mushrooms, onions and redcurrant sauce.
  • Return to oven for 30 minuts.
  • Garnish with fresh parsley and serve.

Recipe: Jo Beer,

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