Boeuf Bourguignon

Preparation

• 1
  Preheat the oven to 160°C
• 2
  Pat the beef dry using paper towels, this will help it brown
• 3
  In a casserole dish add a tablespoon of oil and brown the beef. Make sure that it is well browned on all sides. Remove the beef to one side
• 4
  In the same casserole add remaining oil and brown the bacon for about 5 minutes. Add the vegetables and mushrooms and sauté them for an additional 10 minutes. Add the herbs and sauté for another 2 minutes
• 5
  Over the vegetables and mushrooms pour the tomato puree and wine and bring to a boil. Boil it for about 10 minutes until it is reduced
• 6
  Pour the stock in and add the meat and return to boil. Season this with salt and pepper
• 7
  Cover the dish and place in the oven for 3 hours or until the meat is tender
• 8
  Once cooked strain the liquid and pour it into a pan. Reduce the liquid by a third over a high heat. Add the vegetables and meat back into the sauce and heat up
• 9
  Serve with mashed or boiled potatoes.