Beef Bourguignon

Serves: 2 (Inspired from Masterchef)

Ingredients:

Olive Oil: 2-3 tbsp

Braising Steak: 500 gms (cut into small pieces)

Onion: 1 large / Shallots: 5 to 6

Plain Flour: 1 tbsp

Beaujolais Red Wine: 150 ml (Or any other red wine)

Beef Stock: 150 ml

Button Mushrooms: 100 gms

Bay Leaf: 1 large

Dried Herbs De Provence: 1 tbsp

Salt to Taste

Freshly Ground Pepper

Parsley: 4 tbsp

Method:

1. Preheat the oven to 160 degree Celsius.

2. Add 2 - 3 spoons of olive oil. Fry the beef in small batches over high heat. Once they brown, transfer them to the casserole.

3. Reduce the heat to medium and fry the onions / shallots. Transfer them to the casserole as well.

4. Stir the flour into the remaining oil in the frying pan.

5. Pour the stock and the wine into the frying pan and bring it to boil. Stir it continuously until it gains a smooth consistency.

6. Add the mushrooms, bay leaf and dried herbs. Add the salt and pepper and season it as per your taste. 

7. Pour the contents over the meat and onions / shallots in the casserole. 

8. Cover and cook in the oven for about an hour or until the meat is very tender.

9. Garnish with chopped parsley and serve hot.