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eef bourguignon serves eight<br />
Ingredients:<br />
2kg stewing beef cubed<br />
1.5 litres red wine<br />
75g plain flour<br />
2tbsp olive oil<br />
150g lardons<br />
3 carrots chopped<br />
2 leeks sliced<br />
10 shallots peeled<br />
4 cloves garlic chopped<br />
1 sprig thyme<br />
Method:<br />
1. place the beef in a large bowl<br />
and cover with the red wine.<br />
Cover with cling film and leave<br />
in the fridge overnight to<br />
absorb the flavour<br />
2. pre-heat the oven to<br />
140c/120 (fan assisted ovens)/<br />
gas mark 1 and remove the<br />
meat from the marinade<br />
(reserving the marinade for<br />
later)<br />
3. heat the oil in a large frying<br />
pan and toss the pieces of beef<br />
in the flour. seasoned with salt<br />
and pepper. Once the oil is hot,<br />
add the beef in batches and<br />
brown all over, then add the<br />
lardons and fry until crispy<br />
4. place the beef and the<br />
cooked lardons into a large<br />
ovenproof dish and add the<br />
chopped vegetables, garlic and<br />
thyme. Add the reserved<br />
marinade, cover tightly with foil<br />
or a lid and cook in the oven for<br />
3 hours until tender<br />
80
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