Beef Bourgignon

SERVES:  4-6 |  PREP TIME:  40 MINS  |  COOK TIME:  4 HOURS

INGREDIENTS

Oil for cooking

600g Blacker Hall prime shin beef

Salt and pepper

Flour for dusting

125g bacon lardons

1 net shallots

1 small garlic bulb crushed

200g mushrooms

2 tablespoons of tomato purée

Spring of rosemary, chopped

4 fresh bay leaves

Sprig of thyme, chopped

25ml beef stock

A bottle of Pinot Noir

METHOD

Heat a heavy bottomed pan with a tablespoon of oil, add the seasoned shin beef, lightly dusted in flour, and cook until browned. Remove and leave to one side whilst you cook the other ingredients.

Using the same pan, add the bacon lardons, shallots and garlic and once coloured and softened remove and put to one side with the Shin Beef. Again in the same pan, add the mushrooms and a little more oil and fry until golden. Remove and add to the meat mixture. Add a further spoon of oil to the pan, the tomato purée, herbs and bay leaves, and cook gently until the tomato is cooked out. Then add the rest of the mix back in as well as the red wine and stock.

Cook in a low oven 160˚C or Gas Mark 3, or transfer to your slow cooker, and cook for 3 to 4 hours until tender and soft. 

•  Crusty Bread

•  Mashed potato