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Dish of the week: beef bourguignon

I don’t swear for the total authenticity of this recipe, but it tastes good!

• 1kg beef shin, cut into 5 cm cubes
• 400ml red wine
• 200ml beef stock
•  2 cloves garlic, chopped
•  2 sprigs fresh thyme
•  1 bay leaf
•  300g shallots
•  250g cubed pancetta or unsmoked streaky bacon
•  150g button mushrooms

1. Pre-heat the oven to 140°C (Gas 1, 275°F).
2. Lightly dust the beef in flour, then brown in a saute pan or overproof casserole with a little olive oil. Remove from the pan and set aside.
3. Add the bacon, garlic, shallots and mushrooms, braise for 6-8 minutes on a medium heat then add wine, stock,thyme, bay leaf and the seared meat. Season wtih salt and black pepper. Bring to the boil, cover with a lid and place in the oven for 3 hours, stirring occasionally.
4. Remove the casserole from the oven and take off the lid and if necessary reduce the sauce gently on the hob to a smooth consistency.
5. Serve with mashed potato and ratatouille.

Related posts:

1. Beef in port
2. Dish of the week: curried chicken kebabs
3. Got a beef with the supermarkets?