Our Recipes

Beef Bourguignon

Heat half the oil in a large saucepan over high heat. Cook beef, in batches, for 4-5 minutes or until browned. Transfer to a heat proof bowl. Heat remaining oil in a pan. Add bacon and onion. Cook, stirring for 20 minutes or until onion has softened. Add carrot, celery and garlic. Cook, stirring for 3 minutes or until vegetables start to brown. Add flour. Cook, stirring for 2 minutes. Stir in wine. Bring to the boil. Cook for 1 minute or until liquid has reduced slightly. Add stock, bay leaf and oregano. Return beef and juices to the pan. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 1/2 hours, stirring occasionally. Add mushrooms and rosemary. Simmer covered for another 30 minutes or until beef is tender. Remove and discard bay leaf and rosemary. Serve with mashed potato.

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