Beef Bourguignon

• Serves: 6

• Preparation time: 20 min
• Cooking time: 2 hrs 30 min

• Ingredients

• 1 lb (450g) lean braising steak, cubed
• 1 tbsp oil
• 2 cloves garlic, crushed
• half oz (15g) plain flour
• half pint (300ml) red Burgundy wine
• 8 oz (250g) button onions or shallots, peeled
• 8 oz (250g) smoked bacon, chopped
• 2 tbsp freshly chopped thyme

• To garnish

• 4 oz (125g) smoked bacon, sliced and grilled until crisp
• sprigs of fresh thyme

• Method

• Heat the oil and fry the steak for 8-10 minutes, until browned.
• Add the garlic and flour, mix well and cook for 1 minute.
• Stir in the wine, bring to the boil, then cover and simmer for 1 hr 30 mins.
• Add the onions/shallots, bacon and thyme and cook for a further 1 hour.
• Just before serving, sprinkle the crisp brown bacon over the top and garnish with sprigs of fresh thyme.