Beef Bourguignon

• 1 1/2 lb Chuck steak; cut into 1 inch cubes
• 1 Bottle gutsy red wine
• 2 Onions; sliced (2 to 3)
• 2 Carrots; sliced
• 4 oz Streaky bacon; cut in lardons
• 1 lb Button mushrooms
• 1/2 lb Button onions; kept whole
• 2 Cloves garlic; thinly sliced
• 1/2 lb New potatoes; peeled
• 1 Shot brandy
• 1 Bouquet garni
• Fresh parsley to garnish
• A knob of butter
• Flour for dusting

Instructions

1. 1

   Marinade the beef in red wine with a bouquet garni for at least 2 hours..

2. 2

   Drain and dry the beef, retaining the wine.

3. 3

   Sprinkle the diced beef with the flour to cover.

4. 4

   Add a knob of butter with some salt and pepper to a frying pan, add the beef and fry on a medium heat to seal and brown the meat.

5. 5

   Add the onions, carrots and garlic o the beef, add a shot of brandy and allow the alcohol to burn off, then add the marinade and simmer for 1 1/2 hours.

6. 6

   Add some butter and oil to a pan and place on a medium heat.

7. 7

   Add the bacon and fry, turning when crispy.

8. 8

   Next add the baby onions and new potatoes.

9. 9

   Cover and cook until the onions and potatoes are golden.

10. 10

    Separate the beef from the carrots and onion dish.

11. 11

    Pass the sauce and vegetables through a mouli legume and place back into the pan.

12. 12

    Add the beef, potatoes and onions.

13. 13

    Add 1/4 bottle of red wine.

14. 14

    Place in a pre-heated oven - 150C/320F/Mark 3 for 1 1/2 hours.

15. 15

    Remove from the oven and garnish with fresh parsley.