Boeuf Bourguignon Recipe

• 1 kg / 2 lb of beef chuck steak
• 2 rashers of quality bacon
• 12 small pickling onions
• 2 cloves of garlic
• 1 tablespoon of olive oil
• 30 grams / 1 oz of butter
• 2 tablespoons of flour
• 1 cup of quality red wine (Burgundy)
• 1 cup of beef stock
• 1 bouquet garni (small bunch of fresh herbs, thyme, parsley and bay leaf)
• 200 grams / 7 oz of button mushrooms
• salt to taste

For best results buy the highest quality bacon available and use a good quality wine. Peel the 12 pickling onions and garlic cloves, crush the garlic and prepare a bouquet garni. Trim the steak and cut into small 2 cm / ½ inch cubes. Cut the bacon into small strips (lardons). Heat the oil and butter in a large saucepan, add the onions and sauté until slightly brown on all sides and transfer to a dish. In the same saucepan add the bacon and sauté, remove from the saucepan and put aside with the onions. In the remaining fat (add more if necessary), brown the meat adding the garlic once the meat is nicely browned on all sides. Add the flour to the saucepan and stir through. Cook on a low heat for around ½ a minute being careful not to burn the flour. Slowly add the red wine and beef stock a little at a time stirring constantly. The stew will thicken as you do this. Add the bouquet garni and bring the stew to the boil. Return the onions and bacon to the saucepan and simmer for 1 hour.If the mushrooms are large cut them into quarters, otherwise add them whole to the saucepan and stir in thoroughly. Simmer for 15 to 20 minutes until the meat is tender and the mushrooms are cooked. Remove and discard the bouquet garni, add salt to taste and sprinkle with some more fresh thyme if desired. Serve with fresh crusty bread or accompanied with seasonal vegetables.

(Serves 6 to 8)