- Heat half of the butter and oil in a large frying pan. Add the shallots and fry until they are just beginning to brown, then tip in the pancetta and fry until lightly browned. Transfer to a plate with a slotted spoon.
- Place the beef pieces in a polythene bag with the seasoned flour. Shake until well coated, then remove, shaking off any excess. Add to the frying pan and fry until lightly golden on all sides. Transfer to a casserole dish with a lid.
- Add a little of the red wine to the frying pan and scraping the bottom to remove any sediment, then pour in on top of the beef with the rest of the red wine, the stock, carrots, celery, bay leaves and thyme. Add the sautéed shallots and pancetta and season to taste. Stir to combine, then cover and simmer gently for 1 ½ hours or until the meat is tender but still holding its shape.
- Halfway through cooking, heat the remaining oil and butter in a large frying pan and cook the mushrooms until just tender and lightly browned, stirring. Add the brandy and cook for another few minutes, then stir into the casserole dish and return to the oven for the remaining cooking time.
- When the boeuf bourguigonne is ready, then season to taste and serve straight to the table with a separate bowl of crusty bread to hand around.
Recipe from Bord Bia - Irish Food Board.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
This all-time classic shows that combination of beef and red Burgundy wine is a winner every time. It needs nothing more than a large basket of crusty bread
25g (1oz) butter 2 tbsp sunflower oil 350g (12oz) shallots, peeled 100g (4oz) pancetta or rindless streaky bacon 675g (1 1/2lb) chuck steak, cut into bite-sized pieces 50g (2oz) seasoned flour 1 bottle red Burgundy red wine 150ml (1/4 pint) beef stock 2 carrots, chopped 2 celery sticks, chopped 2 bay leaves 2 tsp fresh thyme leaves 225g (8oz) small chestnut mushrooms, trimmed 2 tbsp brandy sea salt and freshly ground black pepper
Time: 25 minutes Serves: 4-6 Nutrition: n/a