Boeuf Bourguignon, A family favourite you just keep coming back too!

Boeuf Bourguignon

SERVES 4-6

Ingredients:
4 rashers bacon, chopped
800g chuck steak, chopped 2-3 cm cubes ( I often use Lamb shanks too )
6 small onions
Flour Salt/Pepper
2 Tablespoons each Butter & Olive Oil
2 Carrots, thickly sliced
1 garlic glove, crushed
250g mushrooms, halved
Parsley, to serve

2 Cups red wine
2 cups water
2 beef stock cubes/ 2 teaspoons beef stock powder
1 teaspoon thyme
2 teaspoon sugar
1 Tablespoon tomato paste
1 Bay leaf

Method:
1. Trim chuck steak and portion into large cubes, remembering it will shrink quite a bit whilst cooking, coat well with flour, salt & pepper.

2. Cut bacon into strips, peel onions, chop carrots, halve mushrooms and crush garlic, set all aside.
3. Heat oil & butter in a heavy based saucepan over medium to high heat. Brown beef to seal and season with Salt & Pepper. Set aside in a large heatproof bowl once browned. To the same pan add onions, bacon, carrots, mushrooms & garlic, cook for 5 minutes until fragrant and mushrooms have softened.

4. Add the wine, water, stock, thyme, sugar, tomato paste & bay leaf and bring to the boil.

5. Add browned meat to liquid, Cook for 3-4 hrs, 170 degrees, covered with foil, stirring occasionally, the sauce will thicken and meat will fall apart once cooked. We love ours with mash potatoes and green beans.