Beef Bourguignon - James Martin Chef

Ingredients

• 2kg stewing steak, cut into 4 pieces
• 2 tbsp plain flour
• 2 tbsp olive oil
• 150g/ 5oz pancetta, cut into small chunks
• 1 shallot, finely chopped
• 2 onions, sliced
• 1 garlic clove, crushed
• 75ml/ 3fl oz brandy
• 500ml/ 17fl oz Burgundy red wine
• 250ml/ 9 floz beef stock
• 2 bay leaves
• 2 sprigs thyme
• 25g/ 1oz butter
• 110g/ 4oz small baby onions
• 200g/ 7oz chestnut mushrooms
• Mash
• Star anise carrots
• Toss the beef with the flour, salt and black pepper.
• Heat a large sauté pan until hot, add half the veg oil.
• Add the beef and fry until browned on each side.
• Add the shallot, onions and garlic.
• Add the brandy, then add the red wine and beef stock and bring to a simmer.
• Cover and cook on a low heat for 5 hours until tender and just thickened.
• Reduce the cooking liquor by half.
• Fry the bacon, small onions and mushrooms until crisp and pop into the sauce.
• Check the seasoning before serving and serve a piece of beef with carrots and mash.