Bastille day beef bourguignon

INGREDIENTS

2 tbsp (30ml) olive oil

800g-1kg beef chuck steak, cubed

2 tbsp (30ml) flour

125g bacon, diced

8 pickling onions, peeled

2 carrots, finely chopped

2 celery sticks, finely sliced

2 cloves of garlic, crushed

4 sprigs of thyme

200g portabella mushrooms, cleaned and left whole

cup (60ml) tomato puree

1 bottle (750ml) red wine

Steamed rice to serve

METHOD

Preheat oven to 160C.

Dust steak cubes with the flour and season with salt and black pepper. Set aside.

Heat a heavy-based saucepan or casserole dish (one that can go into oven), add olive oil and quickly sear meat until well browned. Remove from pan and set aside.

Using the same pan, sauté the bacon, pickling onions, carrots, celery, garlic, thyme and mushrooms for a few minutes, or until golden brown.

Return meat to saucepan, stir in tomato puree and wine and bring to the boil.

Cover casserole with a lid or foil and place into oven for 2-2 hours, or until meat is tender and sauce is slightly thickened.

Remove from oven and serve with steamed rice and seasonal vegetables.

Serves 4