Easy Beef Bourguignon
Ingredients
- 500g cubed braising beef
- 200g smoked bacon lardons
- 110g small whole chesnuts mushrooms
- 2 cloves of garlic, peeled and sliced
- 1 medium onion, peeled and sliced
- 180g pack borettane onions in blasamic vinegar
- 6 sprigs thyme and 2 bay leaves
- 425 ml red burgundy wine
Method
This is what you might call an all-in-one recipe – just place the first 8 ingredients in a medium-sized flameproof casserole and season well with salt and pepper. Then sprinkle in the flour and, using both hands, toss it all around till everything is lightly coated with flour.
Next pour in the wine, give it a good stir then – ignoring the unpromising sight before you – put a close-fitting lid on the casserole, pop it into the oven on the centre shelf and leave it there for 3 hours, and look forward to the minimum-effort, maximum-result supper that awaits.
To serve, it needs lots of fluffy mashed potato, which you can by all means buy ready-made, and then add extra butter and milk or cream.
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