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BOEUF BOURGUIGNON
(Serves Serves 6)

1.5 kg chuck steak,cut into 2.5cm pieces

½ cup flour, to dust

salt and pepper, to taste

30g butter

1 tbsp olive oil

150g bacon, cut into thick sections

1 onion, sliced

1 clove garlic, crushed

2 tbsp tomato paste

1 cup red wine

1 cup beef stock or water

200g cap mushrooms, whole

8 pickling onions, peeled

1 bay leaf

sprig fresh thyme

1. Place flour, salt and pepper in a plastic bag and mix together.
2. Add meat to bag and shake until coated well with seasoned flour.
3. Melt butter and oil and brown meat (in a couple of batches) on all sides – don’t crowd the pan or meat will stew.
4. Remove meat from pan, place in a large deep casserole dish. Set aside.
5. In the same pan the meat was browned in, add the bacon, onion and garlic to pan. Cook until they are just starting to brown. Add the tomato paste and cook, stirring for several minutes.
6. Add the red wine and then one cup of stock or water to pan, stirring in all brown bits.
7. Pour all this into casserole, along with mushrooms, whole pickling onions, bay leaf, thyme and salt and pepper.Liquid level should be just below the top level of ingredients, so add more if necessary.
8. Cover casserole dish with a lid or foil and cook in a 150C oven for about 2 hours, until meat is tender. Season to taste. Serve on a bed of mashed potatoes and with steamed vegetables.

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