Boeuf a la Bourguignonne

Ingredients...

1kg topside beef

1 large onion,

6 bay leaves

Small bunch fresh thyme

2 cloves garlic

Quarter pint of good quality red wine

4 tbspn olive oil

250g streaky bacon, preferably unsmoked

1 tbspn plain flour

Half pint meat stock

Salt and freshly ground pepper

300g button mushrooms, washed and dried but not peeled

300g shallots, peeled

Preparation

1Place the meat in a glass bowl and mix with the wine, 1 tablespoon olive oil, salt, pepper, onion, garlic and herbs. Cover and leave to marinate in a cool place for 4 - 6 hours. Then remove the pieces of meat, and drain, save the marinade.

2Fry the bacon and the shallots in the olive oil until they are nicely brown. Remove and set aside. In the same oil quickly brown the meat and sprinkle with the flour, shaking the pan so the flour amalgamates with the fat and is absorbed.

3Pour over the marinade. Let it bubble for a minute and then pour over the stock. Cover the pan with a close-fitting lid, and barely simmer for about 90 minutes, stirring occasionally. Add the mushrooms and shallots and cook for another twenty minutes. Remove the bay leaves before serving with crusty French bread.

Venika Kingland