Classic French Beef Stew (Boeuf Bourguignon-Style)

Ingredients

• 1.2kg beef chuck, cut in 5cm pieces
• 750ml full-bodied red wine
• 200g lardons
• 200g mushrooms, quartered
• 12 pearl onions, peeled
• 3 carrots, sliced
• 2 celery stalks
• Bouquet garni, garlic, tomato paste
• Flour for dredging, butter, oil

Method

1. Brown lardons and set aside. Brown beef (dredged in flour) in same pan in batches. Set aside.
2. Saute vegetables 5 minutes. Add tomato paste, garlic and wine. Bring to boil, scraping the pan.
3. Return beef and lardons to pot. Add stock to barely cover. Braise at 325F for 2 hours.
4. Add mushrooms and pearl onions in last 30 minutes. Remove bouquet garni. Season and serve.