Boeuf bourguignon

This dish is the French equivalent of beef stew and dumplings – and, like all beef stews, it needs time to cook to melting tenderness.

SERVES 6

• 1kg shin of beef, cut into 5cm cubes

• 2 tablespoons plain flour

• 2 tablespoons olive oil

• 150g pancetta, cut into small chunks

• 1 shallot, finely chopped

• 2 onions, sliced

• 1 garlic clove, crushed

• 75ml brandy

• 750ml Burgundy red wine

• 500ml beef stock

• 1 bouquet garni – 2 bay leaves, 2 sprigs of thyme, 2 sprigs of flat-leaf parsley, tied with string

• 25g butter

• 110g baby onions, peeled but left whole

• 200g chestnut mushrooms

• Sea salt and freshly ground black pepper

1 Toss the beef with the flour, then season. 2 Place a large sauté pan or flameproof casserole dish over medium heat, add half the olive oil and the pancetta and fry for

1-2 minutes until golden brown. Add the beef and fry until browned on all sides.

3 Add the shallot, onions and garlic and fry until just softened.

4 Add the brandy and gently shake the pan – this will ignite the brandy and burn off the alcohol. When the flame dies down, pour in the red wine and beef stock and bring to a simmer. Add the bouquet garni, then cover and cook over very low heat for 2 hours or until the beef is tender and the sauce has thickened.

5 Heat a frying pan until hot, add the butter and the remaining oil and fry the baby onions until just golden.

6 Add the baby onions to the casserole, along with the chestnut mushrooms, and cook for a further 20 minutes.

7 Check the seasoning before serving.

‘Cooks to melting tenderness’