Beef Bourguignon

Beef Bourguignon (or Boeuf Bourguignon) is a French classic; it is very rich in flavour and is ideally served with creamy mashed potatoes.

Ingredients

3–4 rashers of streaky bacon

Olive oil

900g lean braising steak

2 onions, chopped

1 tablespoon plain flour

300ml good red wine

300ml beef stock

115g button mushrooms

A bouquet garni of herbs (bay, rosemary and thyme)

Sea salt and black pepper to season

Parsley to garnish

Method

• Preheat the oven to 160°C.

• Chop the bacon and fry in a non-stick frying pan in a little oil until lightly browned. When cooked, remove with a slotted spoon and pat off the excess oil with kitchen paper, then add to a casserole pot.

• Using the same pan and a little more oil if needed, fry the beef in small batches to brown it and transfer to the casserole pot.

• Reduce the heat slightly and, again in the same pan, fry the onions until softened. Transfer these to the casserole pot using a slotted spoon.

• Stir the flour into the remaining oil in the pan. Gradually whisk in the wine and stock and bring to the boil, stirring to make sure it is smooth. Add the mushrooms and bouquet garni, season with salt and pepper and pour into the casserole pot.

• Cover with the lid and place in the oven for 2 hours until the meat is very tender and the sauce thickened slightly.

• Serve with creamy mash and a garnish of fresh parsley.