Beef Bourguignon

Ingredients

• 1.6kg braising steak, cut into
• large chunks
• 3 bay leaves
• small bunch thyme
• 2 bottles cheap red wine
• 2 tbsp oil
• 3 large or 6 normal carrots, cut
• into large chunks
• 2 onions, roughly chopped
• 3 tbsp plain flour
• 1 tbsp tomato purée

STEP 1. Tip 1.6kg braising steak, cut into large chunks, into a large bowl with bay leaves, thyme, 2 bottles of red wine and some pepper, cover and leave in the fridge overnight.

STEP 2. Heat the oven to 200C/180C fan/gas

STEP 3. Place a colander over another large bowl and strain the marinated meat, keeping the wine

STEP 4. Heat 1 tbsp oil in a large frying pan, brown the meat in batches, transferring to a plate once browned. When all the meat is browned, pour a little wine into the now-empty frying pan and bubble to release any caramelised bits from the pan.

STEP 5. Heat 1 tbsp oil in a large casserole and fry 3 large carrots, cut into large chunks, and 2 roughly chopped onions until they start to colour. Stir in 3 tbsp plain flour for 1 min, then add 1 tbsp tomato purée.

STEP 6. Add the beef and any juices from the frying pan along with the rest of the wine and herbs. Season and bring to a simmer. Give everything a good stir, then cover.

STEP 7. Transfer to the oven and bake for 2 hrs until the meat is really tender. Then it is ready to serve.

This is also a great meal to freeze for up to 3 months.