Beef Stew
October 05, 2009
Eventhough we are into the second month of spring.... the weather can be quite chilly sometimes.... this Beef Stew or Bouef Bournignon (if I get the spelling right!) is an excellent meal to serve with crusty rolls...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTz9hlerQER_CNzNkKGZjziUHIGoCOfnsSRoS2dW0jKw2uZV9R8rBAv4PDQTS86W4kQ9Sm_6nv22XQpHFbR9Elv8uGiSsxTRqrWbB6bNX90S6JMF72kE3eF4OzKymy1lL4FYvtCPatAoMb/s400-rw/beef+stew.jpg)
- 1 onion - chopped
- 3 cloves of garlic - crushed
- 1 carrots
- 2 celery stalk - thickly sliced
- 750g of gravy beef - cut into 3cm cubes
- 200g button mushroom
- 8 baby potatoes
- 1 1/2 tablespoon of tomato paste
- 1 cup of red sparkling grape juice (or 1 cup of dry red wine)
- 1/4 cup of beef stock (used Massel - vegetarian)
Bake covered @180C for 2 hours. Uncover and bake for another 30 minutes until beef is tender and sauce has thickened. Serve with pasta or crusty bread.
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