Beef Bourguignon

Ingredients

• 1.5kg beef chuck, cut into large cubes
• 750ml good Burgundy wine
• 200g smoked lardons
• 250g pearl or button onions
• 300g chestnut mushrooms
• 2 carrots, 1 onion, celery stick
• 500ml beef stock
• Bouquet garni, tomato paste, plain flour

Method

1. Marinate beef in wine overnight with vegetables and herbs.
2. Drain, dry beef thoroughly, and brown in batches. Brown lardons, then saute vegetables. Add flour and cook 2 minutes.
3. Return beef with wine marinade and stock. Bring to a simmer. Braise in oven at 150C for 2.5-3 hours.
4. Saute pearl onions and mushrooms separately. Add to stew for the last 30 minutes. Adjust seasoning. Serve with crusty bread or mash.