Beef Bourginone

Beef bourguignon  is a classic, hearty and rich meal which is a weekend indulgence. It seems like a lot of ingredients but you should have most of it in the cupboard anyway. It is a real entertainers meal and never fails to please.

What you need

olive oil
4 strips streaky bacon chopped
1kg thick sirloin steak cubed
Salt and black pepper to taste
12-15 small cocktail onions
1 clove garlic crushed
2 tablespoons flour
2 cups red wine
2 cups water
2 tablespoons tomato paste
2 teaspoons thyme
chopped parsley
4 bay leaves
pinch of whole peppercorns
500g button mushrooms

The process

Season the beef with salt and pepper.

In a heavy base pot or preferably a cast iron casserole add some oil and gently fry the bacon for a minute or 2, add the beef and brown on all sides.

Add the garlic and onions and cook until the onions are soft, sprinkle in the flour, mix well and cook for a few minutes longer.

Add the onions, wine, water, tomato paste, thyme, bay leaves and peppercorns and mix it all well.

Bring to the boil, reduce heat and simmer for 90 minutes. The meat should be tender and falling to pieces. Add the mushrooms and simmer for another 15-20 minutes.

Remove the bay leaves before serving.