‘Beef Bourguignon’
You will need: (Serves 6)
10 small shallots
400g button mushrooms
2 tbsp olive oil
1kg diced shin beef or any stewing beef
5 strips of streaky bacon
1 tbsp tomato puree
750ml bottle red wine
1 bouquet garni (bay, thyme, parsley, rosemary tied together)
Sea salt and ground pepper
Fresh chopped parsley to garnish
Method:
Preheat the oven to 150oC/Gas Mark 3.
Peel and finely slice the shallots.
Peel and crush the garlic.
Rinse the mushrooms and cut them in half if they are large.
Heat the olive oil in a large casserole pot on the hob over a medium heat.
Season the beef with salt and pepper, quickly brown it off for a couple of minutes, and then transfer it to a large plate.
Use kitchen scissors to cut the streaky bacon into small pieces into the casserole pot and fry it along with the shallots, mushrooms and garlic for a few minutes.
Add in the tomato purée and cook for 1 minute, stirring it into the mixture. Return the beef and juices to the casserole dish.
Pour over the wine, bring to the boil and stir well.
Add the bouquet garni to the casserole dish and transfer it to the oven to cook slowly in the preheated oven for 2 and a half hours.
Remove the bouquet garni and serve with baby potatoes and garnish with a generous sprinkling of freshly chopped parsley.
Eva got the dinner on good and early on Sunday morning giving the beef plenty of time to yield itself while she headed to the park with the children. The beginnings of fallen leaves crackled underfoot as they walked.
[EXTRACT ENDS]
