Boeuf Bourguignon (Beef Stew Braised in Red Wine)

• 2 tbsp Olive oil
• 150 g Pancetta
• 900 g Beef stew meat
• 2 tbsp Plain flour
• 2 medium Carrot
• 4 cloves Garlic
• 2 tbsp Tomato purée
• 750 ml Dry Red Wine
• 500 ml Beef stock
• 6 sprigs Fresh thyme
• 2 Bay leaves
• 250 g Fresh pearl onion
• 300 g Cremini mushrooms

1. Heat the olive oil in a large casserole over medium heat. Add the pancetta and cook for 6 to 8 minutes, stirring, until the fat has rendered and the pieces are lightly golden. Lift out the pancetta, leaving the fat in the pot.
2. Pat the beef dry, then add it to the pot in batches so it browns rather than steams. Sear for 3 to 4 minutes per side until well coloured, then transfer to a plate. Sprinkle the flour over the browned beef and toss to coat.
3. Cut the carrots into thick slices and finely chop the garlic. Add the carrots to the pot and cook for 3 to 4 minutes, scraping up any browned bits, then stir in the garlic for 30 seconds. Stir in the tomato purée and cook for 1 minute until it darkens slightly.
4. Pour in the red wine and bring to a steady simmer, stirring to dissolve the flour. Add the beef stock, thyme and bay leaves, then return the beef and pancetta to the pot. Bring back to a gentle simmer, cover, and cook on low heat for 1 hour 45 minutes, stirring occasionally, until the beef is very tender.
5. Meanwhile, peel the pearl onions and halve any large mushrooms. In a frying pan over medium-high heat, cook the onions in a splash of the stew liquid for 6 to 8 minutes until lightly browned and just tender, then add the mushrooms and cook for 5 to 7 minutes until they give up their moisture and start to colour. Tip the onions and mushrooms into the stew for the final 10 minutes of cooking.
6. Remove the thyme sprigs and bay leaves. Simmer uncovered for 5 to 10 minutes to thicken the sauce to a glossy gravy that coats the back of a spoon. Taste and adjust seasoning if needed, then serve hot.

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