Beef Bourguignon

  • 900 g lean stewing steak, cubed
  • 3 tbsp flour
  • 2 tbsp oil
  • 12 shallots
  • 100 g unsmoked streaky bacon, diced
  • 2 tbsp brandy (optional)
  • 300 ml red wine
  • 300 ml beef stock
  • 2 tbsp tomato puree
  • 1/4 tsp garlic granules
  • 1/2 tsp dried thyme
  • pinch ground black pepper
  • 1 bay leaf
  • 1 bouquet garni
  • 100 g buttom mushrooms

1. Pre-heat the oven to 180°C, 350°F, Gas Mark 4. 2. Coat the steak with the flour. Heat oil in a saute pan. Add the shallots and bacon and fry over a brisk heat until browned. Remove from the pan and place in a casserole dish. Add the meat to the pan and fry until browned on all sides. Then transfer to the casserole. 3. If using brandy, pour it into the casserole and set alight. When the flame dies, add the wine to the pan and bring it to the boil and simmer for 2 minutes, stir it into the casserole with the stock, puree, garlic granules, thyme, pepper, bay leaf and bouquet garni. Cover the casserole, place it in the oven and cook for 1 1/4 hours. Add the mushrooms and cook for a further 45 minutes or until the meat is tender. Taste and adjust the seasoning. Discard the bay leaf and bouquet garni before serving.