Beef Bourguignon with Balsamic Glazed Onions & Mushrooms

A wonderfully warming winter dish

Serves 4

½ bottle My Secret Kitchen Red Wine & Port Finishing Sauce

3 tbsp My Secret Kitchen Oak Smoked Rapeseed Oil
1 tbsp My Secret Kitchen Balsamic Reduction
500g braising steak, trimmed and cut into 2cm pieces
50g butter
1 medium onion, finely diced
2 large carrots, peeled and finely diced
2 cloves garlic, crushed
1 tbsp tomato purée
1 tbsp plain flour
500ml beef stock
300g baby onions, peeled
200g button mushrooms, wiped


Heat a tablespoon of the Oak Smoked Rapeseed Oil in a large heavy-based pan. Brown the meat then remove from the pan and put to one side. Add half the butter to the pan and sauté the diced onions and carrots, scraping up any meat juices from the bottom of the pan. Add the garlic and tomato purée and sauté gently. Add the flour and cook for a further 2 minutes.

Return the meat to the pan and stir together with the vegetables. Add the Red Wine & Port Finishing Sauce and beef stock to the pan and stir thoroughly until the sauce is smooth. Cover with a tight fitting lid and simmer gently for 2 to 3 hours until the meat is tender (or use a slow cooker).

Meanwhile, melt the remaining butter and add the baby onions. Brown gently, then reduce the heat and caramelise for 30-45 minutes until golden. Remove from the pan, add the button mushrooms and cook gently until the juices run. Return the onions back to the pan, add the Balsamic Reduction and stir until sticky and glossy. Serve alongside or on top of the bourguignon.

Great with crispy croutons made with leftover Beer Bread Mix!