Bœuf Bourguignon

INGREDIENTS

2 lbs. stewing or braising beef cut into 1 ½ “chunks.
¼ lb. pancetta or bacon cut into ¼ “pieces
2 large Spanish onions, sliced or 1 lb of shallots
1 lb button mushrooms, quartered
3 sticks of celery, cut into 1” chunks
3 large carrots, cut into 1” chunks
2 cloves of garlic, minced
2 Tbsp. tomato puree
Salt and pepper
2 Tbsp. plain flour
250 ml red wine
2 pints of beef stock
2 Tbsp. chopped parsley
2 bay leaves
1 tsp of thyme
Sugar
Olive oil
Butter

METHOD

In a heavy-bottomed pan, heat 3 Tbsp of olive oil
Fry the meat until the pan is completely dry and lightly browned. Add the onions and celery
Fry until the onions are soft (5 min)
Add the carrots and garlic
Sprinkle with 1 tsp sugar
Add the tomato puree and the dry herbs
Mix well then add the wine
Cook for 3 minutes on a medium heat
Add the stock and cook for 2 hours on a medium-low heat or until the meat is tender
Sauté the mushrooms in a frying pan with a Tbsp oil and two knobs of butter 
Add to the pan along with the fats
In a bowl mix the flour in a little cold water until it like a runny cream
Add a ladleful of the cooking liquor, then return to the pan, mixing slowly until the sauce thickens.Simmer for 15 min
Decorate with chopped parsley
Serve with vegetables, new potatoes, a nice potato mash or on a bed of pasta of your choice.