Beef Bourguignon

Method

1. Brown the bacon in a Dutch oven, remove and set aside.

2. Pat the beef dry, season, and brown in batches in the fat and oil. Set aside.

3. Cook the onion, carrots and garlic for 5 minutes. Stir in flour and tomato paste.

4. Return beef and bacon to the pot, add wine, stock, thyme and bay leaves.

5. Cover and cook in a 160°C (325°F) oven for 2 hours.

6. Add pearl onions and mushrooms and cook 30 minutes more, uncovered, until the sauce thickens.

7. Serve with mashed potatoes or crusty bread.

• french
• stew
• slow-cooked

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