Boeuf Bourguignon

Serves 6-8

The French are famous for their cuisine but most importantly for their wonderfully delicious wines. The French countryside is full of beautiful vineyards and when it comes to wine they are spoiled for choice. So it is only fitting that one of France’s most famous traditional dish is boeuf bourguignon, beef burgundy. Boeuf bourguignon is a delicious tender stew made from beef and red wine, preferably burgundy, but any red wine you have stashed away in your cupboard will do nicely.

Red wine goes beautifully with beef; the wine is soaked up and the beef becomes tender and full of rich rustic flavours. So every mouthfull melts in your mouth.

Serve with a crusty loaf of bread and some potatoes for a delicious, warming autumn meal to share with your family.

Ingredients

• 2 tsp olive oil
• 220g streaky bacon, chopped
• 12 small onions
• 900g braising steak, cut into bite size cubes
• 1 large onion, thickly sliced
• 2 tbsp plain flour
• 450ml red wine
• 1 garlic clove, crushed
• 225g button mushrooms
• Salt and pepper

Method

1. Heat the oil in a casserole dish over low heat. Add the bacon, small onions and cook, stirring occasionally, for 8 minutes, until the onions are evenly browned and the bacon fat is translucent. Remove with a slotted spoon and set aside
2. Add the beef to the casserole dish; increase the heat to medium and cook, stirring frequently until evenly brown. Stir in the sliced onion and cook.
3. Sprinkle in the flour. Gradually stir in the wine, garlic and season. Bring to the boil then simmer for 2 hours.
4. Stir in the small onions and bacon, add mushrooms. Put the lid back on and cook for 30 minutes.