Beef Bourguignon

Method

Preheat the oven to 140C.

Cut the beef into 5cm chunks, making sure any hard sinew is removed. In a deep sided frying pan add the sunflower oil and place over a medium heat. Add the lardons. Once golden brown, remove with a slotted spoon onto some kitchen roll to remove any excess fat, then place in an oven proof casserole dish.

Add the onions to the same pan and brown. Be careful not to overload the pan. If you do so, the pan will decrease in temperature and the onions will stew instead of browning. Transfer to some kitchen roll, then add to the casserole dish. Repeat the process with the beef.

Clean and slice the mushrooms and add to the casserole dish along with the bouquet garni and garlic. Add the bottle of wine and the beef stock. Mix the cornflour with a little water and add into the casserole dish. Season generously with salt and pepper. Cook at 140C for 4-4.5 hours.

Ingredients

1.5kg stewing steak
75cl bottle red wine
2 medium onions peeled and finely sliced
3 or 4 cloves of garlic finely sliced
1 bouquet garni
250g mushrooms
200g lardons
12 shallots, peeled and halved lengthways
300g beef stock
3 tbsp sunflower oil
1 tbsp cornflour