Beef Burgundy Recipe

I love french cooking because of the delicious flavours and the addition of wines and good stocks that is often used in their cooking.
This is quite a rich tasting recipe but one that is wonderful to serve on a cold winter's night. You will find that it is one of those dishes that the men will love you for so it is worth the effort.
I love to serve this quite simply with mashed potatoes, beans and some carrots as you don't want to take away from this wonderful stew.

INGREDIENTS:

1 kg blade steak
2 - 3 rashers rindless bacon - chopped
1 tablespoon brandy
6 small white onions
200g fresh mushrooms
1 clove garlic - crushed (can use bottled)
1 1/2 cups beef stock
1 tablespoon chopped parsley
1/2 teaspoon thyme
1/2 cup red wine
1 carrot - peeled and sliced
sea salt and crushed black pepper to taste

METHOD:

In a large pan, gently fry steak, bacon and onions until browned.
Warm brandy over low heat then ignite and pour over meat.
Add the mushrooms, garlic, stock, wine, carrot and herbs. Lastly, add the seasoning.
Place the lid on pan and gently simmer over low heat for 1 1/2 to 2 hours.
If you prefer, transfer to large casserole dish, cover and cook in slow oven for same amount of time.
I have even used a pressure cooker as well as a slow cooker for this and other stew recipes and have found both to be equally as tasty when cooked. The beauty of a pressure cooker is that it only takes 25 minutes to cook, so if time is limited, I thoroughly recommend that you use that.