Classic Beef Bourguignon

1) Preheat oven at 150C.

2) In a heavy skillet add oil then brown beef pieces on all sides.

3) Remove from skillet then set aside.

4) Now sauté the carrots for 4 minutes.

5) Remove from skillet then set aside.

6) Add bacon and fry until light brown, add garlic and onions then sauté until onions are cooked.

7) Add flour and stir until it forms a roux texture.

8) Add wine, beef broth, brandy, tomato paste, beef and place bouquet garni on top bring to a boil then transfer to casserole.

9) Bake for 2 hours at 150C stirring occasionally and adding water as needed.

10) Place the carrots in the casserole then continue to bake for 30 minutes.

11) In a heavy pan add butter then sauté for mushrooms and cocktail onions for 3 minutes.

12) Add it now in the casserole and give it a good mix then continue to bake for 30 more minutes at 150C.

13) Season with salt and pepper, remove bouquet garni before serving.

Chef's Note & Story

Bouquet garni is a French herbal mixture. It consists of a collection of herbs, gathered together and tied into a bundle or sachet in cheesecloth, or directly tied together when using fresh herbs. Bouquet garni is used to enhance the flavour of stews, broths or stocks. For a traditional bouquet garni, the herbs should consist of 3 sprigs of parsley, 2 sprigs of thyme and 1 bay leaf.