When you arrive at a potluck dinner you don’t want to spend your time in the kitchen, so a precooked dish is best for the occasion. This beef burgundy is perfect; place it straight into a warm oven until needed. It will stretch to feed a crowd and is impossible to mess up. I love it with pappardelle, and some parmesan cheese on top, but for your potluck keep it simple — a sprinkle of parsley will do the trick.
Ingredients
| 2 Tbsp | Oil |
| 12 | Shallots, peeled |
| 2 cloves | Garlic, crushed |
| 2 | Carrots, chopped roughly |
| 600 g | Chuck steaks, cut into 3cm cubes (Main) |
| 500 ml | Red wine |
| 1 cup | Beef stock |
| 1 cup | Passata |
| 3 stalks | Thyme |
| ½ tsp | Mixed herbs |
| 200 g | Button mushrooms, whole |
| 4 | Field mushrooms |
| 2 Tbsp | Flour, mixed with 20g melted butter |
| ½ cup | Chopped parsley |
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Directions
- Preheat oven to 160C.
- Heat oil in a frying pan or ovenproof casserole dish. Add shallots and toss until they are nicely browned. Add garlic and carrots, tossing for 2-3 minutes. Remove and place into casserole dish.
- In the same pan add beef in two batches, searing on all sides. Add this to shallots. Add wine, stock, passata, thyme and mixed herbs. Cover and place in oven for 1 hour.
- Remove from oven, stir and add mushrooms. Return to oven for another 40 minutes or until meat is tender.
- To thicken sauce add a little juice to flour and butter mix, then pour it into casserole. Heat and stir until thickened. Season with salt and pepper.
- Stir through the chopped parsley and serve with hot green vegetables and pasta or mash.
