Beef Bourguignon

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

- Remove the bones from the short rib and cut into large, 1 inch dice. Pour the red wine into a large bowl and add the beef, lardons, bouquet, onion, celery and carrot. Leave to marinate overnight or 4 hours as a minimum.

Step 2

- Pour the marinated meat/veg into a sieve and leave to dry before frying.

Step 3

- Start by colouring the beef, followed by the lardons, followed by the veg. Once the veg is coloured add the plain flour and cook for a couple of minutes.

Step 4

- Slowly add the red wine to make a sauce, add some beef stock, check seasoning and add back all your coloured meat+veg.

Step 5

- Cook at 160C for approx. 2/2.5 hours or until the beef is very tender.

Step 6

- Cook your mushrooms + onions in a frying pan with oil and seasoning. Remove your vegetables and bouquet from the cooked bourguignonne and add your mushrooms, baby onions and parsley to finish.

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