Not quite ready to give up your winter comfort food in favour of summer’s salads and smoothies? Don’t worry – a French beef bourguignon is deliciously decadent for those days when the wind’s still howling. Here’s our tried-and-tested recipe.
3 tsp vegetable oil
600g beef cut into chunks
100g smoky streaked bacon, sliced
350g shallots, peeled
250g chestnut mushrooms
2 garlic cloves, sliced
Sprigs of rosemary, thyme and parsley
Handful of bay leaves
1 tbsp tomato puree
Bottle of red wine
Start by heating a large casserole pan and seasoning the beef. Add 1 tbsp of vegetable oil to the pan and fry the beef until browned all over. Set aside.
Using the same pan, fry the bacon, shallots and mushrooms with the herbs until lightly browned. Add the tomato puree and stir into the mixture, then pop the beef back in the pan.
Pour over the wine, adding about 100ml of water but ensuring the meat isn’t completely covered. While it comes to the boil, heat the oven to 150c/fan 130c/gas 2. Cover the top of the pan with tinfoil and place into the oven for 3 hours.
Check and stir the bourguignon regularly – if it looks a little watery, remove the veg and beef and set aside then heat the stew on the hob until it thickens. Return the veg and beef and pop back in the oven for the rest of the cooking time. Before dishing up, remove the herb sprigs and bay leaves from the pan.
Serve with warm crusty bread and another bottle of red. Best enjoyed with friends in front of a roaring fire!