Beef Bourguignon

By Paul Norman

The prep is all worth it!

Method

Marinade beef, vegetables, garlic and herbs by pouring red wine over and leaving in the fridge for at least 12 hours or longer if possible.
 

Drain off the beef and vegetables, reserve the wine. Roll drained, diced beef in seasoned flour and seal in hot oil using an ovenproof casserole. Remove when golden brown.
 

In the same pan add some butter and add the chopped carrots, onions, celery and leeks and fry gently until lightly browned.
 

Place meat back on top of brown vegetables; add reserved red wine from marinade. Bring to the boil add tomato puree, brown stock, crushed garlic and herbs add tight fitting lid. Place in a moderate oven to cook for 1 to 1 and-a-half hours (Reg. 3-4: 300-400F)
 

Once cooked, remove meat and place in a clean pan. Reduce sauce down and thicken with gravy, (if necessary). Adjust consistency. Season and strain over the meat.
 

Meanwhile, fry off lardons of bacon in a frying pan and remove when crispy. Add button onions to the same pan and fat, fry until golden brown adding a small amount of sugar to caramelise until cooked. Remove onions, add button mushrooms. Once cooked add onions and bacon to the pan and mix together. Serve the garnish on top of the beef with chopped parsley