Beef Bourguignon

Method

1. 01

   Step 1

   Heat oven to 160°C. Brown bacon, then beef in batches in an oiled heavy casserole; remove.

2. 02

   Step 2

   Soften onion and carrots for 8 minutes. Add garlic, tomato paste and flour and stir for 1 minute.

3. 03

   Step 3

   Pour in wine and stock, scrape the base and return beef and bacon with herbs.

4. 04

   Step 4

   Cover and braise 2–2.5 hours, until beef yields easily to a fork.

5. 05

   Step 5

   Brown mushrooms separately and stir into the stew for its final 20 minutes. Remove herbs and serve.