Boeuf Bourguignon is a delicious rich slow-cooked dish

  • In a large container, mix the beef pieces, carrots, celery, onions, garlic, peppercorns and herbs together and pour the cooled red wine over them. 
  • Cover with cling film, refrigerate and leave to marinate for 12 hours.
  • Place a colander over a large bowl and put the beef mixture in it to drain off the marinade. 
  • While the meat is draining, preheat the oven to 100C/gas mark ¼.
  • Separate the beef, vegetables and herbs and pat dry with kitchen paper. 
  • Reserve the liquid.
  • Season the beef with the salt.
  • On a high heat, in a large, heavy-based frying pan, sear and brown the beef pieces in the butter and half the oil for 4 minutes on each side. 
  • With a slotted spoon, transfer the beef pieces to a tray, set aside.
  • Reduce the heat to medium, add the drained vegetables and herbs to the frying pan and sauté for 5 minutes, until lightly coloured.
  • Add the flour and cook for 1 minute. 
  • Little by little, add the strained marinade and chicken stock, whisking constantly to incorporate. The starch in the flour will swell and thicken the sauce.
  • Return the meat to the casserole and pour the sauce over it. 
  • Put the lid on and cook in the oven for three hours. Having the oven at 100C will give you a temperature of 75C-80C inside the pot – the perfect temperature for slow cooking.   
  • While the beef is cooking remove the rind from your bacon and cut it in 1cm chunks (lardons)
  • place in a saucepan with boiling water and let it boil for 1 minute (this is to remove the salt)
  • after 1 minute drain and refresh under cold running water
  • Fry the bacon in butter until crispy, remove with slotted spoon and set aside. 
  • Served on a bed of mash potatoes sprinkled with lardons.