Boeuf Bourguignon

Preparation

• Pre-heat the oven to 180°C, 350°F, Gas Mark 4.

• Coat the steak with the flour. Heat oil in a saute pan. Add the shallots and bacon and fry over a brisk heat until browned. Remove from the pan and place in a casserole dish. Add the meat to the pan and fry until browned on all sides. Then transfer to the casserole.

• If using brandy, pour it into the casserole and set alight. When the flame dies, add the wine to the pan and bring it to the boil and simmer for 2 minutes, stir it into the casserole with the stock, puree, Garlic Granules, Thyme, Pepper, Bay Leaf and Bouquet Garni. Cover the casserole, place it in the oven and cook for 1¼ hours. Add the mushrooms and cook for a further 45 minutes or until the meat is tender. Taste and adjust the seasoning. Discard the Bay Leaf and Bouquet Garni before serving.