Boeuf Bourguignon

Another one that goes on a bit, if you want quick and easy open a Homepride cook-in sauce <shudder>

1.5kg stewing beef
200g thick cut streaky bacon, rindless (or thick pancetta)
400g baby onions
400g small button mushrooms
Onion, finely chopped
Carrot, sliced
3 garlic cloves, finely chopped
1 bottle of red wine. Pref. Burgundy
750ml beef stock
about 50g unsalted butter
2 tbsp tomato puree
3tbsp plain flour
bouquet garni (make yer own. Sage, thyme, bay leaf)
1 tbsp freshly chopped parsley
salt and freshly ground black pepper

Cube the beef if it isn’t already, and cut the bacon crossways into thin strips

In a large casserole (needs to be hob-proof, I’ve got Le Creuset :show-off, cook the bacon over a medium heat until golden brown. Remove with a slotted spoon and put aside

Increase the heat to medium-high and cook the beef in the bacon fat (you may have to cook it in batches) until well browned. Put the beef aside

Drain off any remaining fat and add about 15g of the butter. When it’s melted add the chopped onion, carrot and garlic and cook until just softened, stirring often. Sprinkle the flour over and cook for another 2 minutes. Now add the wine, tomato puree and the bouquet garni. Bring to the boil, scraping any crispy bits off the bottom of the casserole

Toss the beef and the bacon back in. Add the stock. Cover and simmer very gently for about 3 hours or until tender

DON’T SIT DOWN YET!!!

Remember the baby onions and the button mushrooms? You’re going to prepare them.

Skin the baby onions and trim the root. Melt half of your remaining butter in a frying pan over a medium heat, add the baby onions and cook until they’re nicely golden, stirring often. When they’re done lob them in a bowl

In the same pan, melt the remaining butter and sauté your mushrooms until they’re a nice golden colour too. Put them in the bowl with the baby onions

Have a rest

After the 3 hours cooking/nicely tender, add the mushrooms and baby onions to your posh stew. Cover again, and give it another 30 minutes
Remove the bouquet garni, season with salt and pepper, stir in the parsley. Serve with crusty French stick