*Boeuf Bourguignon*
Serves 6

A fancy beef stew which hails from the south of France. Plan ahead as you need to make it the day before you want to eat it.

1 3/4 pounds of braising beef or steak
3 TBS olive oil
1/2 cup cubed pancetta
3 onions, peeled and finely chopped
2 fat cloves of garlic, peeled and minced
1 1/2 TBS plain flour
1 3/4 cups of full bodied red wine, plus an extra splash if need be
(I normally use a Shiraz)
a bouquet garni (A few springs of thyme, a bay leaf and a few parsley stalks
tied together)
2 TBS butter
1/2 pound of chestnut mushrooms, cleaned and halved
2 TBS finely chopped fresh flat leaf parsley
sea salt and freshly ground black pepper to taste

Pat the meat dry. Trim well, discarding any sinew or excess fat. Cut into large chunks. Heat 1 TBS of oil in a dutch oven and brown the pancetta lightly. Remove with a slotted spoon to a bowl and set aside. Brown the meat in two batches in the fat that remains in the pan. Once browned scoop out and add to the pancetta, once again setting it aside. Add the remaining oil and fry the onion in it very slowly, covering the pan, until very soft and caramelized, about 25 minutes in time, stirring occasionally and adding the garlic to the mixture halfway through the cooking time. Stir the flour into the onions and cook for about a minute, then add the wine and bring to the boil, stirring. Add the meat and pancetta, along with the bouquet garni and bring back to the boil, then reduce the heat to a slow simmer and cook, covered, over very low heat until the meat is tender, about 2 to 2 1/2 hours.

Turn off the heat and leave the casserole overnight. Next day bring the dish back to the boil, then turn the heat down and simmer. Melt the butter in a skillet. Add the mushrooms and fry until lightly browned. Tip them into the stew and allow to cook for another 15 minutes or so. Season the stew with some salt and black pepper to taste and, if you think it needs it, another splash of wine. Sprinkle with the parsley to serve.

Serve hot with some mashed potatoes on the side. Delicious