Boeuf bourguignon

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Chop the gravy beef roughly into two centimetre chunks

Step 2

Heat the oil in a large casserole over a high heat and fry the meat in batches until browned. Remove each batch, keeping the oil.

Step 3

Fry the lardons, garlic and onions in the same pan until golden brown. Add in the herbs and spices and return the meat to the pan. Add the wine, tomato paste, sugar and salt. Scrape up the caramelised bits as they will add flavour.

Step 4

Put on a low heat over the stove. As low as it will go, slowly bubbling away - the barest of a simmer.

Step 5

Roughly 20 to 30 minutes before the stew is ready, add the mushrooms into the stew and season with salt to taste.

Step 6

Finally chop a handful of parsely and mix into the stew with about five minutes remaining

Step 7

Serve in bowls, garnishing with chopped parsley