Boeuf Bourguignon – Gourmet Traveller

Ingredients

• 1.5 litres red wine
• 150 ml vegetable oil
• 1.5 kg oyster blade steak, cut into 5cm pieces
• 200 gm smoked bacon, cut into lardons
• 1 onion, finely diced
• 1 celery stalk, finely diced
• ¼ red capsicum, finely diced
• 25 gm plain flour, sieved
• 1 tsp tomato paste
• 1 bouquet garni (see note)
• 500 gm button mushrooms, halved
• 2 carrots, finely diced
• To serve: boiled chat potatoes, tossed in butter and chopped parsley