Beef Bourguignon

• stewing beef1.6kg kg

  cut into large pieces

• bay leaf↗3
• thyme↗small bunch
• red wine↗2 bottles cheap
• oil2 tbsp tbsp
• carrot↗3 large or 6 normal

  cut into large pieces

• onion↗2

  coarsely chopped

• plain flour↗3 tbsp tbsp
• tomato purée↗1 tbsp tbsp
• butter↗small knob
• bacon lardons↗300g g
• pearl onions↗500g g

  or small shallots, peeled

• mushrooms↗400g g

  cut in half

• parsley↗подрібнена

Step-by-step instructions

1. 1

   Tip: Place the 1.6 kg of stewing beef, cut into large pieces, in a large bowl with 3 bay leaves, a small bunch of thyme, 2 bottles of cheap red wine and a little pepper, then cover and refrigerate overnight.

2. 2

   Preheat the oven to 200 °C/180 °C fan/gas 6.

3. 3

   Place a colander over another large bowl and strain the marinated meat, preserving the wine.

4. 4

   Heat 1 tbsp oil in a large skillet, then brown the meat in batches, transferring to a plate after browning. When all the meat is browned, pour a little wine into the now empty skillet and deglaze to release caramelised bits.

5. 5

   Heat 1 tbsp oil in a large pot and sauté the 3 large (or 6 regular) carrots, cut into large pieces, and the 2 coarsely chopped onions until they begin to brown. Add 3 tbsp plain flour and stir for 1 minute, then add 1 tbsp tomato purée.

6. 6

   Add the beef and all the juices, the wine from the skillet and the remaining wine and herbs. Season and bring to a gentle boil. Stir well, then cover with a lid.

7. 7

   Transfer to the oven and bake for 2 hours until the meat is very tender. Cool. It can be frozen for up to 3 months.

8. 8

   For serving, thaw completely overnight in the refrigerator if frozen, then reheat over low heat until warmed through.

9. 9

   Meanwhile, heat a small amount of butter in a skillet and add the 300 g bacon lardons and 500 g peeled pearl onions or small shallots. Fry for about 10 minutes until the bacon is crisp and the onions soften and brown.

10. 10

    Add the 400 g mushrooms cut in half and fry for another 5 minutes, then stir everything into the stew and heat for another 10 minutes. Serve, sprinkled with chopped parsley.