Red Wine Stock Pots

Classic Beef Bourguignon

Serves 4

30 mins prep time

3 hours cook time

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Ingredients

2 tbsp Olive Oil

500g Diced Beef

100g Diced Pancetta

1 Onion, Diced

2 Garlic Cloves, Crushed

200g Button Mushrooms

2 Carrots, Sliced

1 tbsp Unsalted Butter

2 tbsp Tomato Puree

2 tbsp Plain Flour

1 OXO Beef Stock Pot

500ml Boiling Water

2 OXO Red Wine Stock Pot

2 Bay Leaves

4 Sprigs of Thyme

2 tbsp Fresh Parsley, Chopped

Sea Salt & Cracked Black Pepper

Step one

Preheat the oven to 170°C fan.

Step two

Heat oil in an ovenproof casserole pan over a medium to high heat.

Step three

Fry the beef until browned all over.

Step four

Add the pancetta, onions, garlic, mushrooms and carrots, continue to fry for a few more minutes.

Step five

Spoon in the butter, tomato puree and flour. This will help thicken up your dish.

Step six

Make up the OXO Beef Stock Pot as on pack instructions.

Step seven

Pour the stock into your casserole dish, pop out the OXO Red Wine Stock Pots, ad bay and thyme. Stir well and place in the oven.

Step eight

Cook for 2 ½ hours or until the beef is tender, stirring halfway through.

Step nine

Serve with mashed potatoes.