Beef bourguignon

Our Beef Bourguignon uses only the best ingredients from free-range pancetta lardons to sweet Chantenay carrots. Slow-cooked to perfection so the braising steak is tender and melts in your mouth, this warming stew is best served with creamy mash, seasonal greens and a glass of full-bodied red.

3 hours 20 mins

4

Easy

• 800g Field & Flower Braising Steaks, cut into 4cm chunks
• 2x 100g packs Field & Flower Pancetta Lardons
• 1 medium onion, peeled and chopped
• 1 heaped tbsp cornflour
• 425ml red wine
• 2 cloves garlic, crushed
• 2 sprigs fresh thyme
• 1 fresh bay leaf
• 300g shallots, peeled, larger ones halved
• 125g baby button chestnut mushrooms, large ones halved
• 200g Chantenay carrots, scrubbed, larger ones halved lengthways
• 3 tbsp olive oil
• Salt & pepper
• Creamy mashed potatoes, to serve
• Chopped parsley, to garnish (optional)

1. Heat half the olive oil in a large lidded saucepan, add the beef and sear until browned on all sides. Once browned transfer to a plate. Add the onion to the pan, cook for 3-5 minutes until lightly browned. Return the meat to the pan, add the cornflour and mix well. Gradually add the wine and stir continuously.

2. Add the garlic, thyme and bay leaf. Season well with salt and freshly ground black pepper. Put the lid on and cook very gently on the top of the stove for 2 hours, stir every now and again.

3. Heat the remaining olive oil in a frying pan, add the shallots and pancetta and cook for 3-5 minutes, stirring occasionally until coloured lightly. Add the mushrooms and Chantenay carrots, then put the lid on and cook for a further 45 minutes. Add a splash more wine at the end to loosen if necessary.

4. Garnish with chopped parsley, if using, and serve with creamy mashed potatoes.