Beef bourguignon

Serves 6

3.5 hours, plus at least 4 hours marinating

Ingredients

Beef chuck 1kilo

Red wine 1 bottle

Onion 1

Garlic 3 cloves

Bay leaves 4

Thyme 6 sprigs

Plain flour 3 tbsp

Bacon 200g

Shallots 4, plus 12 very small ones

Marsala 2 tbsp

Tomato puree 1 tbsp

Beef stock 200ml

Mushrooms 200g

Parsley 8g

Method

1. Start by making the marinade for the beef. In a large pan, pour the wine, a quartered onion, 1 slightly crushed garlic clove, 2 bay leaves and 3 sprigs of thyme. Bring it to a boil then turn down the heat and simmer for 10 minutes.

2. Pour the wine into a bowl, allow it to cool then put in the fridge to cool completely.

3. Once cool, add the chopped up beef, cover and place back in the fridge for at least 4 hours.

4. Remove the beef pieces (keeping the marinade to the side) to a kitchen towel lined board and dab dry with some more kitchen paper. Once dry, add the beef to a large bowl and toss with 3 tbsp of flour and a generous pinch of pepper and salt.

5. In a large frying pan, brown the beef pieces on all sides in batches. Once nicely browned, add them to a large casserole.

6. Preheat the oven to fan 160.

7. In the same frying pan, add a little more oil and the chopped bacon and fry until crispy. Add this to the casserole on top of the beef.

8. In the same frying pan, add the 4 chopped large shallots, and crush in 2 cloves of garlic. Fry until translucent and soft, then add to the casserole.

9. Take the 2 tbsp marsala and deglaze the frying pan, scraping any brown bits off and into the casserole. Place the casserole on a medium heat.

10. Remove the remaining herbs and onion/ garlic from the beef marinade, then pour the wine into the casserole. Then squeeze in the tomato puree, and add the beef stock. Stir well, then add another 3 sprigs of thyme and 2 bay leaves. Bring to a simmer, then place the lid on and put in the oven for 1 hour 45 minutes (checking every so often and giving it a stir)

11. After about 1.5 hours blanch the mini shallots in boiling water, then peel them whole. Chop the mushrooms.

12. Heat a frying pan with a knob of butter and fry the whole shallots with the mushrooms for 3 minutes. Chop the carrots into small wedges.

13. After the beef has been in for the 1 hr 45, add the shallots, mushrooms and carrots.

14. Place back in the oven for 30-45 minutes (until the carrots are tender).

15. Remove from the oven, take out the bay and thyme sprigs then serve with parsley scattered over, and some mash potato on the side.

16. Eat and enjoy!