This classic beef bourguignon with red wine and no stock so is perfect if you're looking for a traditional recipe for this rich French beef stew. Delicious for a family dinner or for easy entertaining as it can be made in advance and is also perfect for batch cooking.
Heat a little oil in an ovenproof saucepan and brown the meat on both sides. Remove the meat from the pan.
Cook the bacon until it is browned and then add the mushrooms, shallots and garlic. Cook for another few minutes until it's beginning to brown then add the herbs, tomato puree and a dash of the red wine. Scrape the bottom of the pan so that any bits that are beginning to stick to the pan go back into the sauce.
Return the beef to the pan and top with enough red wine to just cover the contents. Bring to the boil and then put in the oven at 150°C. Cook for three hours.
Take the pan out of the oven. If there is too much sauce, take the vegetables and meat out of the pan and boil the sauce to reduce. To keep the meat and vegetables warm, put them in another oven-proof container and return them to the oven until the sauce has reduced.
Serve with baked or mashed potatoes.
Notes
Nutritional information is approximate and a guideline only.