Beef & watercress bourguignon recipe | Taste of France®
Serves: 6 1This is best made the day before you want to serve to allow the flavours to develop. Preheat oven 115C. 2Heat the oil in a large casserole dish over…
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Ingredients
- 1 tbsp rapeseed oil
- 1kg braising steak, with some fat or Chuck/ Skirt, Shin, cut into large pieces.
- 2 onions, finely sliced
- 3 cloves garlic, minced
- 200g button mushrooms, whole
- 50g watercress
- 1 tbsp plain flour
- 2 tbsp tomato puree
- 500ml red wine
- 500ml rich beef stock
- 4 bay leaves
- 10g parsley stalks
- 3 sprigs thyme
- Salt
- black pepper
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