BOEUF BOURGUIGNON

If you have never made this classic French stew, make a vow to begin this autumn – it won’t disappoint. Good cuts of beef for this are those which have enough collagen to produce tender meat that won’t dry out during the long cook; cheek, fatty brisket and chuck are perfect.

PER SERVING WITHOUT CORNFLOUR 7.6g carbs, 1.9g fibre, 63g protein, 21g fat, 473kcal

Serves 8

5tbsp extra-virgin olive oil

50g butter

1.5kg stewing beef cut

into bite-sized pieces

1 large onion, roughly

chopped

200g pancetta, cubed, or unsmoked bacon lardons

1 stick of celery, roughly

chopped

1 large carrot, roughly

chopped

5 fat garlic cloves, peeled and lightly squashed

A few sprigs of thyme,

plus extra to garnish Freshly ground black

pepper

500ml red wine

500ml beef stock

2 bay leaves

1 large leek, washed

and cut into 2cm slices

250g small button mushrooms (or halved chestnut mushrooms)

2tbsp cornflour, if

necessary

Celeriac mash (see

recipe below left)

Heat 3tbsp of the oil and half the butter in a large heavy-based casserole or saucepan (one that has a lid). Sear a third of the beef to a rich, dark brown all over. Using a slotted spoon, transfer the meat to a warm bowl as it browns. Repeat with the other two-thirds. Keep the oil and juices in the pan and fry the onion, pancetta, celery, carrot and garlic with the thyme and some black pepper until soft.

Now return the meat to the casserole and stir through. Pour in the wine and stock, add the bay leaves and stir. Bring to the boil then reduce the heat to cook very gently so that the surface is just trembling, uncovered, for 2 hours. If it starts to look dry, add a splash of hot water and put a lid on.

Meanwhile, fry the leek and mushrooms in the remaining olive oil and butter, with some seasoning, for around 15 minutes or until lightly browned. Set aside and add them to the casserole after it has been cooking for 2 hours. Continue to cook for 30 minutes to 1 hour. Taste the sauce and adjust the seasoning. Allow the casserole to settle off the heat for a couple of minutes and skim off any excess fat. If the sauce is very watery it can be thickened with the addition of the cornflour mixed with 2tbsp water – stir into the casserole then heat through until thickened. Serve sprinkled with thyme, and with some celeriac mash.