Beef bourguignon

Method

Heat olive oil in a large, heavy-bottomed casserole and fry the bacon until crispy, then remove and set aside. Brown the beef in batches, season well, then remove. Sauté the quartered onions and carrots until lightly coloured, add garlic and tomato puree, then dust with flour and stir well. Pour in the red wine and stock, scraping up any browned bits, then return the beef and bacon to the pot with the bouquet garni. Bring to a simmer, cover, and cook in the oven at 160°C for 2.5 hours. Add the pearl onions and mushrooms, then return to the oven for a further 30 minutes until the beef is tender and the sauce has thickened. Remove the bouquet garni, taste and adjust seasoning, then serve with mashed potatoes or egg noodles.