Beef Bourguignon Recipe

1. Heat some oil in a large casserole on the stove. Fry the beef until browned.
2. Add the flour and mix into the meat juices. Then add the tomato puree, wine, bouquet garni, bay leaf, thyme, parsley and crumble in the stock cube.
3. Season, stir everything together and leave to simmer for 2 hours with the lid on. Top the mixture up with water whilst cooking (if needed).
4. 30 minutes before serving, chop the bacon into pieces, peel and quarter the shallots and finely chop the garlic.
5. In a separate large pan, fry the bacon, shallots, garlic and mushrooms for 10 minutes. Then stir into the casserole along with the chopped carrot.
6. Leave to simmer for a further 30 minutes with the lid on.
7. After the cooking time, check for seasoning. Leave to simmer down further if the sauce needs to thicken more.
8. Then serve straight away, garnished with more fresh parsley.

See more of my delicious stewed recipes, perfect for winter.