Boeuf Bourguignon

Ingredients

• 700 g braising beef
• 150 g smoked lardons
• 400 ml red wine
• 300 ml beef stock
• 250 g chestnut mushrooms
• 300 g shallots
• 3 cloves garlic
• 1 tbsp tomato purée
• 2 tbsp plain flour
• 4 fresh thyme
• 2 tbsp sunflower oil

Method

1. 1

   Cut the beef into large chunks and toss in the flour with plenty of seasoning. Heat the oil in a large casserole and brown the beef in batches, then set aside.

2. 2

   Fry the lardons and peeled shallots in the same pan until golden. Add the crushed garlic and tomato purée and cook for 1 minute.

3. 3

   Return the beef to the pan, pour in the red wine and stock, and add the thyme. Bring to a simmer, cover, and cook on a low heat for 45 minutes.

4. 4

   Add the mushrooms and cook uncovered for a further 15 minutes until the sauce has thickened and the beef is tender. Serve with crusty bread or mashed potato.