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Telegraph

Beef bourguignon

Time is the essential ingredient for a great beef bourguignon. In our kitchen at frozen ready meal company Cook, we braise the beef for hours, so it's meltingly tender and flavourful. At home, the long, slow oven cook breaks up the hands-on work, so everything feels more relaxed and your kitchen smells divine. Drinking red wine during this period is definitely allowed. If you're freezing this dish, cool and freeze it after the long cooking time, before you add the bacon, shallots (or silverskin onions) and mushrooms. Defrost, then add these and pick up the recipe at the final cooking stage. Mashed potato is our go-to companion for this dish. Liven it up by stirring through a couple of spoonfuls of horseradish. For veg, try braised red cabbage or creamed spinach, or some kale or broccoli sautéed with garlic and butter. Ingredients For the beef and marinade 1kg top rump beef (or stewing beef), diced into 3cm pieces 4 bay leaves 4 thyme sprigs 4 rosemary sprigs 700ml red wine, preferably a merlot For the sauce 6 tbsp rapeseed oil 2 onions, finely sliced 4 garlic cloves, finely chopped 2 tbsp plain flour 500ml good-quality beef stock 1 tbsp redcurrant jelly 1 tbsp tomato purée 200g smoked back bacon, sliced 175g shallots, peeled and quartered, or 30 silverskin onions 300g chestnut mushrooms, trimmed and sliced 30ml (2 tbsp) balsamic vinegar 1 tbsp demerara sugar 2 tbsp finely chopped flat leaf parsley, to garnish Method Step A few hours before you are ready to cook – preferably the night before – place 1kg diced beef into a large bowl or container with a lid. Step Place a large, lidded casserole dish on a medium heat and add 2 tablespoons rapeseed oil. Step Remove the beef from the marinade using a slotted spoon (keeping the marinade) and cook the beef, in batches, for about 10 minutes until brown all over, then transfer to a dish to one side. Repeat the process until all the beef is browned. Step Fry for 5 minutes, or until translucent, then add 4 finely chopped garlic cloves and fry for a further 5 minutes. Step Add 2 tbsp flour and cook, stirring, for 2 minutes. Step Add the rest of the marinade along with 500ml beef stock, 1 tbsp redcurrant jelly and 1 tbsp tomato purée. Simmer, stirring well, for 2 minutes. Step Add the browned beef and bring to the boil. Step Cover and cook in the oven for about 3 hours, or until the sauce has thickened a little and the meat is tender. Step After 2½ hours, place a large nonstick frying pan on a medium heat. Add the remaining 2 tbsp rapeseed oil and 200g sliced bacon. Fry for a few minutes, stirring well, until golden. Step Add 2 tbsp balsamic vinegar and 1 tbsp sugar. Stir until the sugar has dissolved. Step Carefully add the contents of the pan to the casserole dish. Stir to combine, then return the pan to the oven, uncovered, for the last 20 minutes of cooking time, or until the sauce is bubbling and the onions have softened. Check occasionally – if the sauce gets too thick, add a splash of water.