How to cook Beef Bourguignon

Bring 1¼ tablespoons of the oil to a sizzling point in the casserole or pan and sear the beef, a few pieces at a time, to a rich, dark brown on all sides. Using a slotted spoon, transfer the meat to a plate as it browns. Next, add the sliced onion to the casserole and brown that a little too. Now return the meat to the casserole or pan and sprinkle in the flour, stirring round to soak up all the juices. Then gradually pour in the Burgundy, again stirring all the time. Add the chopped garlic, herbs and seasoning, put the lid on and cook very gently on top of the stove, or transfer to the oven – either way it will take 2 hours. Then, using a bit more olive oil, fry the shallots and bacon in a small frying pan to color them lightly. Add to the casserole, together with the mushrooms, then put the lid on and cook for a further hour.

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