One Pot Chunky Beef Bourguignonne

This is a classic that never fails to go down well. And while you've got the oven on, why not pop in some rosti dauphinoise.

• Ready In: 2 hrs 20 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 750  g  cubed braising  steak or 750  g stewing beef
• 3  tablespoons flour, seasoned with
•  salt and pepper
• 9  shallots, halved
• 3  garlic cloves, halved
• 125  g lardons or 125  g  cubed pancetta
• 75  ml red wine
• 2  sprigs fresh thyme
• 1  tablespoon tomato puree
• 250  g button mushrooms
•  salt & freshly ground black pepper

Directions

1. Preheat the oven to 180 degrees centigrade. Set a 3 litre flameproof casserole with a lid over the heat and add the olive oil.
2. Toss the meat in the seasoned flour then cook in batches in the hot oil for 3-4 minutes until nicely browned. Remove each batch with a slotted spoon and set aside. Now cook the shallots, garlic and pancetta in the pan for 5 minutes, stirring frequently until golden brown.
3. Return the meat to the pan then pour in the wine and bring to a steaming boil. Stir in the thyme, tomato puree and some seasoning. Cover with the lid and cook in the oven for 1 hour. Add the mushrooms, cover and return to the oven for a further 30-45 minutes until the meat is tender. Serve straight from the casserole.