Beef bourguignon

Prep 15 min
Cook 2 hr 25 min
Serves 4
1 tbsp lard or oil
450g beef chuck or top round steak, not too lean, cut into large cubes
6 small onions, or shallots, peeled
150g lardons or streaky bacon, diced
1 tbsp flour
1 garlic clove, peeled
1 bottle red wine, ideally a light red burgundy or red hermitage
1 tbsp tomato puree
1 bouquet garni – thyme, bay leaf and parsley tied in a bunch with
string so it can be easily removed before serving
Salt and black pepper
12 small mushrooms
Parsley, leaves picked and chopped

Heat the lard or oil in a large pan on a high flame and fry the meat until browned on all sides, then add the onions and fry until those are also browned.
Meanwhile, in another pan, sweat the bacon in some oil or lard for a few minutes.
Stir the flour into the first pan, cook for a minute, then add the garlic, wine, tomato puree, bouquet garni and the bacon. Season, cover, and cook slowly for about two hours.
Add the mushrooms and cook slowly for another 15 minutes.
Serve hot in bowls, with mashed potato or fresh noodles, and scatter
with the parsley.

Adapted from La Mère Brazier: The Mother of Modern French Cooking by Eugénie Brazier, translated by Drew Smith(Modern Books)