Boeuf bourguignon

Ingredients

• 500ml/18fl oz water or brown chicken stock
• 2 medium carrots, cut into slices 2cm/¾in thick
• 1 stalk celery, peeled, cut into slices 1cm/½in thick
• 1 medium onion, peeled, cut into 8 through the root
• 9 garlic cloves, peeled, left whole
• ¼ tsp crushed black peppercorns
• 3 tbsp plain flour
• + 8 more ingredients
• • 4 pinches sea salt
  • 2 tbsp vegetable oil
  • 2 pinches freshly ground black pepper
  • 200ml/7fl oz red wine, simmered in a pan until the volume of liquid is reduced to 50ml/2fl oz1 tbsp unsalted butter
  • 200g/7oz streaky, smoked bacon, diced and blanched
  • 400g/14oz button mushrooms, trimmed
  • 1 tbsp chopped fresh flat-leaf parsley
  • croûtons (optional)

1. In a large container, mix the beef pieces, water (or stock), carrots, celery, onion, garlic, peppercorns and bouquet garni together and pour the cooled red wine over them. Cover with cling film, refrigerate and leave to marinate for 24 hours. 2. Place a colander over a large bowl and tip the ...

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