Beef Bourguignon

• 4 tbsp olive oil, extra virgin or pork fat
• 1 kg braising steak, cubed
• 2 medium onions, sliced
• 1 bottle of red wine (750ml)
• 1 bouquet garni
• 3 carrots, sliced
• 100 grams small button mushrooms
• 3 garlic cloves, crushed
• 3 tbsp all-purpose flour
• 250 ml beef stock

1. Heat the oven to 180 c/350 f/gas mark 4.
2. Leave the meat at room temperature for 30 minutes prior to cooking.
3. In a large casserole dish, heat the oil or fat.
4. In small batches, brown the meat, removing from the dish as you go along.
5. When all the meat is browned, cook the carrots, mushrooms and onions until they are tender and have gone golden in colour.
6. About 5-10.
7. Add in the garlic and cook for no more than a minute.
8. Add the flour, cook for approximately 2 minutes, stirring constantly.
9. Pour over the wine and stock.
10. Add the bouquet garni.
11. See attachment for recipe.
12. Add all the meat back to the pot, transfer dish to the preheated over and cook for about 4 1/2 hours, until the meat has become very tender.
13. Let it rest for 10 minutes then.
14. Serve with rice or mash potato.

olive oil, braising steak, onions, red wine, bouquet garni, carrots, mushrooms, garlic, flour, beef stock

Taken from cookpad.com/us/recipes/364829-beef-bourguignon (may not work)