Classic Beef Bourguignon

Method

1. 1

   For deeper flavour, marinate the beef overnight in the wine with the bay and thyme. Drain well, reserving the wine, and pat the beef dry.

2. 2

   Heat the oven to 160°C (140°C fan), Gas 3. Heat the oil in a casserole and brown the beef in batches; set aside.

3. 3

   Cook the lardons until lightly crisp. Add the chopped onions and carrots and cook for 8 minutes. Add the garlic for 1 minute.

4. 4

   Stir in the flour and tomato purée. Gradually add the reserved wine and stock, scraping the casserole base.

5. 5

   Return the beef and herbs, season and bring to a simmer. Cover and cook in the oven for 2–2½ hours, until tender.

6. 6

   Meanwhile, brown the shallots and mushrooms in a frying pan. Stir them into the casserole for the final 30 minutes.

7. 7

   Discard the herbs, skim excess fat and reduce the sauce on the hob if needed. Scatter with parsley and serve with mash or crusty bread.