Beef Bourguignon

60 g (2oz) button onions or shallots

100 g (3½oz) bacon lardons (bacon cubes)

700 g (1lb 8½oz) stewing beef, cut into pieces

30 g (1¼oz) (scant ¼ cup) flour

300 ml (½ pint) (1¼ cups) any stock, hot

300 ml (½ pint) (1¼ cups)red wine

1 bouquet garni

Salt and pepper

100 g (3½oz) mushrooms, peeled and chopped

In a heavy-based pan over a medium-high heat, fry the onions and lardons until browned.

Remove them, add the meat and brown it on all sides. Sprinkle with the flour, stir until browned, then add the hot stock.

Add the lardons, onions, wine and bouquet garni, and season with salt and pepper.

Simmer gently on a low heat for 2 hours, then add the mushrooms and cook for 30 minutes more.

Preparation time:
20 minutes

Cooking time:
2½ hours

Serves 6