Classic Boeuf Bourguignon

A timeless French classic that is rich and packed with flavour. This beef in red wine went down a storm with everyone in my house and fortunately I’d made extra so we had plenty for another meal. I served it with new potatoes, but it would work beautifully with creamed potatoes or dauphinois for a Sunday treat. I often make this with beef cheeks for and even richer version which is amazing, but for that you will need to increase the cooking time. ⠀

INGREDIENTS⠀ ⠀ 1 kg shin of beef chopped into large chunks ⠀ 200g lardons or chopped bacon ⠀ 2 onions chopped ⠀ 8 very small onions or shallots peeled but left whole⠀ 5 cloves garlic crushed ⠀ 1/2 bottle red wine⠀ 1 tablespoon Belazu’s balsamic vinegar ⠀ 3 teaspoons plain flour ⠀ Optional sprig of thyme leaves⠀ 1 pack chestnut mushrooms chopped


METHOD


Start by seasoning the beef and browning it in batches, then set aside on a plate. Add the onions to the pan and sauté until soft. Now add bacon and the garlic and stir. Cook until the bacon is opaque. Add the chopped mushrooms. Spoon in the flour and stir thoroughly. Pour in the wine and the balsamic vinegar, bubble off the alcohol. Return the beef (and juices) to the pan, along with the thyme leaves. Bring back to a gentle simmer, cover and transfer to an oven of 150 degrees for 2-3 hours until the meat is tender. You could also cook on the hob on the lowest heat for 2-3 hours with a lid on.

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