Rich Beef Stock Pot
Enhance your beef dishes with the Knorr Rich Beef Stock Pot. Melt one in while cooking and you will be rewarded with a rich, hearty flavour. View details
Let's Get Cooking
- 1 Toss the meat in flour.
- 2 Heat the oil in a large frying pan and brown the meat, in batches, on all sides. Doing this in batches makes it easier to brown the meat. Put the meat into a casserole dish.
- 3 Add the onions to the same frying pan and cook slowly for 5 minutes until they start to soften but do not brown. Add the onions to the casserole dish, along with the garlic cloves.
- 4 Add the celery, bay leaf, thyme and parsley to the casserole dish. Pour in the wine and the Knorr Beef Stock stirring well. Bring to the boil then simmer for 5 minutes. Cover and cook in the oven, at 150°C, 130°C fan, Gas mark 2 for 2 ½ to 3 hours or until the meat is tender.
- 5 About 20 minutes from the end of cooking time heat a small non-stick frying pan, add the bacon and dry fry until it is golden and crisp, leave to one side. In the same pan add a teaspoon of oil if needed and pan fry the mushrooms until lightly golden.
- 6 Serve the Bourguignon garnished with the bacon and mushrooms.
