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Beef Bourguignon with Mrs.H.S.Ball's chutney Recipe


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     Beef Bourguignon with Mrs.H.S.Ball's chutney

Category   Entrees - Maindishes
Sub Category   None

1 1/2 beef stock cubes
375ml boiling water
2 tbs olive oil
1.3kg beef chuck steak, cut into 4cm pieces
175g rindless bacon, coarsely chopped
1 brown onion, finely chopped
3 garlic cloves, finely chopped
2 tbs plain flour
2 tbs Mrs.H.S.Ball's Original
2 tbs tomato paste
500ml (2 cups) red wine
1 tbs chopped fresh thyme
2 dried bay leaves
30g butter
1 bunch spring onions (globe onions), trimmed, halved
250g button mushrooms
1/3 cup chopped fresh continental parsley
Mashed potato, to serve

Step 1 Preheat oven to 180șC. Combine stock cubes and water in a jug. Heat 2 teaspoons of oil in a flameproof casserole dish over medium-high heat. Cook one-third of the beef for 2-3 minutes or until golden. Transfer to a plate. Repeat, in 2 more batches, with oil and remaining beef.
Step 2 Heat the remaining oil in the dish. Add the bacon, brown onion and garlic. Cook, stirring occasionally, for 5 minutes or until golden. Add the flour and tomato paste. Cook, stirring, for 1 minute. Gradually add the wine, stirring constantly, until well combined.
Step 3 Add the beef, stock, thyme and bay leaves to the bacon mixture. Cover and bake for 2 hours. Step 4 Meanwhile, melt butter in a frying pan over medium-high heat. Cook the spring onion and mushrooms, stirring, for 5 minutes or until golden.
Step 5 Add mushroom mixture to the dish and Mrs.H.S.Ball's chutney.Bake, covered, for a further 15 minutes. Stir in the parsley. Season with salt and pepper. Serve with mash.

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