Beef Bourgignon Recipe

Heat the oil in a saucepan and brown the meat on all sides. Add the bacon and cook for 2-3 minutes. Stir in the flour and cook for a further minute.

Pour in about two thirds of the red wine, add the bouquet garni, season to taste and bring to the boil.

Transfer to an oven proof casserole dish, cover and place in a pre-heated oven Gas 3 / 1600C / 325F for 2 hours.

Melt the butter in a saucepan, add the onions and mushrooms and cook for 3-4 minutes. Stir in the remaining red wine and brown sugar. Stir into the casserole and cook for a further 30 minutes until meat and onions are tender.