Beef Bourguignon

Rich, saucy, meaty and wholesome. This classic is a crowd pleaser, and even more delicious the next day. Don't be afraid to try it on a sandwich. 

Beef Bourguignon
serves 4 

1kg chuck or blade steak, cut roughly into 2cm pieces
1/2 cup olive oil
10 pickling onions or eschalots, cut into halves
2 garlic cloves, finely chopped
2 small carrots
1 stick celery
150g pancetta, cut into strips
2 tablespoons plain flour
500mL red wine, brought to the boil and simmered for 5 minutes
1 cup beef stock
2 bay leaves
4 sprigs of parsley
3 sprigs thyme
300g small button mushrooms

Heat some of the oil in a large saucepan over a medium-high heat. Add meat, and fry until browned on all sides. Remove and set aside. Repeat with remaining oil and meat until all meat has been sealed. 

In the same pan, add onion, garlic, carrots, celery and pancetta and cook for 5-8 minutes.

Add meat, sprinkle over flour and cook, stirring, for 1 minute. Stir in red wine, stock and herbs and bring to boil. Once mixture reaches boil, reduce heat to low, cover and cook for 40-50 minutes, until meat is tender. Add mushrooms and cook for a further 10 minutes, until mushrooms are cooked.

Serve with steamed greens and mashed potatoes.