Boeuf Bourguignon with Potatoes

Ingredients

Quantities are for one portion.

• 150 mlred wine
• 15 mlolive oil
• 100 mlbeef stock
• salt and pepper to taste
• 100 gmushrooms, quartered
• 1bay leaf
• 100 gpearl onions, peeled
• 200 gpotatoes, peeled and cut into chunks
• 150 gbeef stewing cuts, diced
• 50 gsmoked bacon, diced

Method

1. Heat the olive oil in a pot and crisp the diced bacon. Remove the bacon with a slotted spoon.
2. Season the diced beef and sear it in the residual bacon fat until browned all over, then set aside.
3. Add the pearl onions and quartered mushrooms into the pot, cooking until softened and golden.
4. Return the beef and bacon to the pot along with the bay leaf.
5. Pour in the red wine and beef stock. Check the seasoning, then bring to a slow simmer.
6. Cover and let it cook slowly for a few hours until the beef yields entirely to a fork.
7. Boil the potato chunks in salted water until tender. Serve the rich beef stew alongside the boiled potatoes.