One Pot Chunky Beef Bourguignonne

• 2 tablespoons olive oil
• 750 g cubed braising steak or 750 g stewing beef
• 3 tablespoons flour, seasoned with
• salt and pepper
• 9 shallots, halved
• 3 garlic cloves, halved
• 125 g lardons or 125 g cubed pancetta
• 75 ml red wine
• 2 sprigs fresh thyme
• 1 tablespoon tomato puree
• 250 g button mushrooms
• salt & freshly ground black pepper

1. Preheat the oven to 180 degrees centigrade.
2. Set a 3 litre flameproof casserole with a lid over the heat and add the olive oil.
3. Toss the meat in the seasoned flour then cook in batches in the hot oil for 3-4 minutes until nicely browned.
4. Remove each batch with a slotted spoon and set aside.
5. Now cook the shallots, garlic and pancetta in the pan for 5 minutes, stirring frequently until golden brown.
6. Return the meat to the pan then pour in the wine and bring to a steaming boil.
7. Stir in the thyme, tomato puree and some seasoning.
8. Cover with the lid and cook in the oven for 1 hour.
9. Add the mushrooms, cover and return to the oven for a further 30-45 minutes until the meat is tender.
10. Serve straight from the casserole.

olive oil, braising steak, flour, salt, shallots, garlic, lardons, red wine, thyme, tomato puree, button mushrooms, salt

Taken from www.food.com/recipe/one-pot-chunky-beef-bourguignonne-118342 (may not work)