|800 g g||diced beef steak diced beef steak|
|1 tbsp tbsp||flour flour|
|2 tbsp tbsp||sunflower oil sunflower oil|
(peeled and halved)
(peeled and chopped into chunks)
|125 g g|| smoked bacon lardon
smoked bacon lardon|
|0.5 tsp tsp||dried Provencal herbs dried Provencal herbs|
|1 bottles bottle|| red wine
(preferably Bordeaux AOC)
|1||beef stock beef stock|
|200 g g||button mushrooms button mushroom|
|2|| bay leaves
|black pepper black pepper|
This slow-cooked beef bourguignon recipe is perfect for bringing some rustic French style to a dinner party. The dish is best made the day before you intend on serving it, giving time for the flavours to develop further overnight.
1. Preheat the oven to 180°C/160°C fan/gas mark 4.
2. Tip the flour into a large freezer bag and sprinkle with salt and pepper. Add the beef and toss in the seasoned flour until evenly coated.
3. Heat the oil in a large casserole dish and add the beef. Fry for 5 - 6 minutes, turning occasionally until the beef is browned on all sides. Using a slotted spoon, remove the beef from the pan and set aside.
4. Add the onions, carrots and celery to the pan and fry over a low heat for 5 - 10 minutes until lightly browned and beginning to soften.
5. Add the garlic, herbs and bacon and fry for a further 2 - 3 minutes, then return the beef to the pan. Stir well, then gradually pour in the wine and crumble in the stock cube. Stir well - scraping the bottom of the dish to deglaze - and bring the mixture up to the boil.
6. Cover the pan with a lid and cook in the oven for 90 minutes (alternatively, simmer on the hob over a low heat).
7. After this time, remove the lid and stir, adjusting the seasoning to taste. Add the mushrooms to the pan and cook for a further 30 minutes, until the beef is meltingly tender.