Beef Bourguignon

Ingredients

For 4 portions

• 🥩 800g beef stew meat (raw)
• 🍷 500ml wine, table, red
• 🥓 4 rashers bacon (raw)
• 🍄 250g mushrooms
• 🧅 2 medium onions
• 🥕 2 medium carrots
• 🧄 2 cloves garlic
• 🌾 2 Tbsp flour
• 🥫 1 Tbsp tomato paste
• 🥩 1 cube beef stock cube
• 🥤 300ml tap water
• 🌿 1 Tsp thyme
• 🌿 2 pieces bay leaf
• 🏺 2 Tbsp olive oil

Method

1. Preheat the oven to 160 °C. Cut the beef into large chunks and season with salt.
2. Heat the olive oil in a large ovenproof casserole. Brown the beef in batches until well coloured on all sides. Remove and set aside.
3. In the same pan, fry the chopped bacon until crisp. Add the sliced onions, carrots and garlic. Cook for 5–6 minutes.
4. Stir in the flour and tomato paste and cook for 1 minute.
5. Pour in the red wine, scraping up any browned bits. Add the water, stock cube, thyme and bay leaves. Return the beef to the pan.
6. Bring to a simmer, cover and transfer to the oven. Cook for 2 hours.
7. Add the mushrooms, stir, and return to the oven for a further 30 minutes until the beef is very tender.
8. Taste and adjust seasoning. Serve hot.