Beef Bourguignon

Method

• step 1

  Preheat the oven to 160 degrees Celcius

• step 2

  Place the oil in a casserole dish over a high heat. Dice the beef and add to the pan to brown on all sides - it's easiest if this is done in batches. Once cooked, transfer the meat to a separate plate.

• step 3

  Cut the bacon into small pieces and add to the pan with the onion and garlic. Fry the bacon until it starts to brown.

• step 4

  In a separate wide-based pan, pour in the wine and boil to reduce by half.

• step 5

  Sprinkle the flour over the onion,bacon and garlic mixture and then pour over the reduced wine, brandy and beef stock. Stir until combined and thickened, and bring to the boil.

• step 6

  Add the remaining stock, return the meat to the pan, season with salt and pepper and add the thyme.

• step 7

  Bring to the boil, then cover with a lid and place in the oven for 1hr 30 mins to 2 hrs.

• step 8

  Just before the beef is done, cut up the mushrooms in hald and fry over a medium heat with a knob of butter for about 2 mins.

• step 9

  Peel the pickling onions and add them to the pan, tossing together.

• step 10

  Add the mushrooms and onions to the casserole and then continue to cook for another 40 mins, or until the meat is completely tender.

• step 11

  Sprinkle with parsley and serve immediately, perhaps with some mashed potato and carrots.