Beef Burgundy

• 1 kg stewing steak, trimmed, cubed
• 40 g seasoned flour
• 2 None carrots, chopped
• 2 None celery stalks, chopped
• 1 None onion, chopped
• 1 clove garlic, crushed
• 1 None bay leaf
• 3 None sprigs thyme, plus extra, to serve
• 250 ml red wine
• 1 tbsp Dijon mustard
• 1 tsp cornflour
• None None mashed potato, to serve
• None None crusty bread, to serve

1. Preheat the oven to 180u0b0C/160u0b0C fan/gas 4. Dust meat in flour, shaking off excess. Place in an oven bag with vegetables, garlic, bay leaf and thyme. Place in a baking dish.
2. In a jug, combine wine, mustard and cornflour. Season to taste. Pour into bag over meat. Secure bag. Pierce in 2-3 places. Bake 1 1/4 hours, until meat is tender.
3. Rest 5 mins. Open bag and remove bay leaf and thyme. Serve with mashed potatoes, extra thyme and crusty bread.

stewing steak, flour, carrots, celery stalks, onion, clove garlic, bay leaf, thyme, red wine, mustard, cornflour, potato, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/31698 (may not work)