Classic Boeuf Bourguignon

Ingredients

• 1.2 kg beef chuck, cut into 4 cm pieces
• 200 g smoked slab bacon, diced
• 2 carrots, cut into thick rounds
• 1 yellow onion, roughly chopped
• 3 garlic cloves, finely chopped
• 2 tbsp tomato paste
• 1 bottle red wine (Burgundy or Pinot Noir)
• 500 ml veal stock
• 1 bouquet garni (thyme, bay leaf, parsley)
• 200 g button mushrooms, halved
• 200 g pearl onions, peeled
• 2 tbsp butter
• 2 tbsp plain flour
• Salt and black pepper
• Fresh parsley to garnish

Method

1. 1Pat the beef dry and season with salt and pepper. Brown in batches in a heavy casserole over high heat until deeply coloured. Set aside.
2. 2Cook the bacon in the same pot until crisp. Add carrots, onion and garlic and sauté for 3–4 minutes. Stir in the tomato paste and cook for another minute.
3. 3Dust with flour, stir, then pour in the wine. Scrape up any browned bits from the bottom. Return the beef, pour in the stock and add the bouquet garni. Bring to a boil, reduce to a gentle simmer and cover. Cook for 2.5 hours.
4. 4Meanwhile: brown the mushrooms in butter until golden. Glaze the pearl onions in butter with a pinch of sugar until soft and caramelised.
5. 5Add mushrooms and pearl onions for the final 30 minutes. Season to taste. Serve with fresh parsley and crusty bread.