Beef Bourguignon

• 700 g lean beef (5 % fat), cubed (serves 4)
• 2 medium onions, sliced
• 2 medium carrots, sliced
• 2 stalks celery, sliced
• 500 g mushrooms, halved
• 2 beef stock cubes
• 50 g flour
• A glass of red wine
• Black pepper, to taste
• A few sprigs fresh thyme and/or rosemary (or 1 tsp dried)
• 1 tbsp olive oil, for browning
• Mash (e.g. a 2-minute instant mash) or potatoes, made fresh

Method

1. 1Pat the beef dry and season with black pepper. Roll the meat cubes in flour. Heat the olive oil in a heavy pot and brown the beef in batches, 2–3 min per side. Set aside.
2. 2In the same pot, soften the onions and celery for 4–5 min, then add the carrots and mushrooms and cook for 3 min more.
3. 3Pour in the wine or Guinness, and let it bubble for a few minutes.
4. 4Return the beef to the pot, crumble in the stock cubes, add the thyme and/or rosemary, and add just enough water to cover.
5. 5Cover and simmer on low for 1.5 to 2 hours (or pressure-cook for 35 minutes, or slow-cook on low for 6 to 8 hours) until the beef is fork-tender.
6. 6Serve 2 portions with mash on the side, on the same plate.