Beef Bourguignon

INGREDIENTS
1kg beef chuck steak
2 tbsp vegetable oil
60g butter
10 baby onions
400g button mushrooms
3 bacon rashers, chopped coarsely
1 clove garlic, crushed
1/4 cup plain flour
1 cup beef stock
1 cup dry red wine
2 bay leaves
1 tbsp brown sugar
3 tsp finely chopped fresh oregano

METHOD
Cut beef into 3cm pieces.
Heat half of the oil in large saucepan, cook beef in batches, until browned, remove from pan.
Heat remainig oil and butter in pan; cook onions, mushrooms, bacon and garlic, stirring, until onions are browned lightly.
Stir in flour; stir over heat until mixture is browned, remove from heat.
Gradually stir in stock and wine; stir over heat until sauce boils and thickens.
Return beef and any juices to pan; add bay leaves, sugar and oregano.
Simmer, covered, about 2 hours or until beef is tender, stirring occasionally, discard bay leaves.

SERVINGS
4

SOURCE
AWW Casseroles