Beef bourguignon recipe
 900g/2lb chuck steak, cut into 5cm/2in cubes500ml/17½fl oz red wine1 tbsp fresh thyme1 bay leaf1 garlic clove, chopped1 tbsp vegetable oil100g/3½oz bacon lardons1 onion, sliced1 carrot, slicedsalt and freshly ground black pepper30g/1oz plain flour30g/1oz tomato purée250ml/9fl oz game stock, or chicken stock50g/2oz butter16 small shallots300g/10½oz button mushrooms 900g/2lb chuck steak, cut into 5cm/2in cubes 500ml/17½fl oz red wine 1 tbsp fresh thyme 1 bay leaf 1 garlic clove, chopped 1 tbsp vegetable oil 100g/3½oz bacon lardons 1 onion, sliced 1 carrot, sliced salt and freshly ground black pepper 30g/1oz plain flour 30g/1oz tomato purée 250ml/9fl oz game stock, or chicken stock 50g/2oz butter 16 small shallots 300g/10½oz button mushrooms handful fresh parsley, choppedrice, cooked according to packet instructions, or boiled potatoes handful fresh parsley, chopped rice, cooked according to packet instructions, or boiled potatoes Method Place the beef, red wine, thyme, bay leaf and garlic into a large bowl. Cover and marinate in the fridge for at least two hours, preferably overnight. Preheat the oven to 160C/320F/Gas 3.Heat the vegetable oil in a pan over a medium heat. Add the bacon pieces and fry until crisp and golden-brown.Remove the beef from the marinade. Reserve the marinade liquid for later. Add the beef to the pan and cook until brown on all sides. Remove the beef from the pan.Add the onion and carrot to the same pan and fry for 5-6 minutes, until softened.Return the beef to the pan and season well with salt and freshly ground black pepper.Sprinkle with the flour, stir well and cook for a further two minutes.Add the tomato purée, stir to combine and cook for four minutes. Add the wine marinade and the game (or chicken stock) and bring to the boil.Cover with a lid and cook in the oven for two hours.Towards the end of the cooking time, melt half of the butter in a frying pan over a low heat. Add the shallots and fry for 10-12 minutes, until golden-brown all over.In a separate frying pan, melt the remaining butter and fry the mushrooms until golden-brown all over.Remove the beef casserole from the oven and carefully strain the sauce into a clean pan. Reserve the beef and vegetables. Bring the sauce to the boil and cook to reduce the volume by half.Return the reserved beef and vegetables to the pan of reduced sauce and add the cooked shallots and mushrooms. Simmer for three minutes, stirring occasionally.To serve, spoon equal portions of the beef bourguignon onto warmed plates. Garnish with parsley and serve with rice or boiled potatoes. Place the beef, red wine, thyme, bay leaf and garlic into a large bowl. Cover and marinate in the fridge for at least two hours, preferably overnight. Place the beef, red wine, thyme, bay leaf and garlic into a large bowl. Cover and marinate in the fridge for at least two hours, preferably overnight. Preheat the oven to 160C/320F/Gas 3. Preheat the oven to 160C/320F/Gas 3. Heat the vegetable oil in a pan over a medium heat. Add the bacon pieces and fry until crisp and golden-brown. Heat the vegetable oil in a pan over a medium heat. Add the bacon pieces and fry until crisp and golden-brown. Remove the beef from the marinade. Reserve the marinade liquid for later. Add the beef to the pan and cook until brown on all sides. Remove the beef from the pan. Remove the beef from the marinade. Reserve the marinade liquid for later. Add the beef to the pan and cook until brown on all sides. Remove the beef from the pan. Add the onion and carrot to the same pan and fry for 5-6 minutes, until softened. Add the onion and carrot to the same pan and fry for 5-6 minutes, until softened. Return the beef to the pan and season well with salt and freshly ground black pepper. Return the beef to the pan and season well with salt and freshly ground black pepper. Sprinkle with the flour, stir well and cook for a further two minutes. Sprinkle with the flour, stir well and cook for a further two minutes. Add the tomato purée, stir to combine and cook for four minutes. Add the tomato purée, stir to combine and cook for four minutes. Add the wine marinade and the game (or chicken stock) and bring to the boil. Add the wine marinade and the game (or chicken stock) and bring to the boil. Cover with a lid and cook in the oven for two hours. Cover with a lid and cook in the oven for two hours. Towards the end of the cooking time, melt half of the butter in a frying pan over a low heat. Add the shallots and fry for 10-12 minutes, until golden-brown all over. Towards the end of the cooking time, melt half of the butter in a frying pan over a low heat. Add the shallots and fry for 10-12 minutes, until golden-brown all over. In a separate frying pan, melt the remaining butter and fry the mushrooms until golden-brown all over. In a separate frying pan, melt the remaining butter and fry the mushrooms until golden-brown all over. Remove the beef casserole from the oven and carefully strain the sauce into a clean pan. Reserve the beef and vegetables. Bring the sauce to the boil and cook to reduce the volume by half. Remove the beef casserole from the oven and carefully strain the sauce into a clean pan. Reserve the beef and vegetables. Bring the sauce to the boil and cook to reduce the volume by half. Return the reserved beef and vegetables to the pan of reduced sauce and add the cooked shallots and mushrooms. Simmer for three minutes, stirring occasionally. Return the reserved beef and vegetables to the pan of reduced sauce and add the cooked shallots and mushrooms. Simmer for three minutes, stirring occasionally. To serve, spoon equal portions of the beef bourguignon onto warmed plates. Garnish with parsley and serve with rice or boiled potatoes. To serve, spoon equal portions of the beef bourguignon onto warmed plates. Garnish with parsley and serve with rice or boiled potatoes.