Beef Burgundy


1.5kg bladebone steak

2 tablespoons flour

3 tablespoons butter

2 onions

500g tomatoes

1 small veal knuckle

2 1/2 cups burgundy

3 carrots

3 cloves

1 1/2 teaspoons salt

1/8 teaspoon white pepper


Cut steak into 1 1/2 inch cubes and coat in flour.

Melt butter and fry meat until browned.

Place in a casserole dish when ready.

Brown sliced onions and add tomatoes.

Cook until tender.

Add burgundy, bring nearly to the boil, then pour into a casserole dish.

Cook in oven at 160°C for approximately 2 hours.

Add carrots, salt, pepper and cloves to casserole.

Add veal knuckle

Cook for a further hour before serving.

*This dish can be done in a slow cooker also - simply place all ingredients in the slow cooker and cook on "slow". This is an ideal meal to prepare and leave cooking - and come home to this delicious aroma.

Back to Beef from Beef Burgundy