Beef Bourguignon

Place a large casserole pan over a medium heat on the hob

Heat the olive oil

Once the oil is heated, add the beef and fry for 5 mins, turning occasionally

Add the plain flour, tomato purée and thyme to the pan, mixing well

Add the bouquet garni and wine to the pan, stirring well

Crumble in the stock cube and mix well for 5 mins

Bring the pan to the boil, stirring continuously

Once the pan has reached the boil, reduce the heat to a gentle simmer

Place the lid onto the pan and simmer for 1 hour 30 mins

While the pan is simmering, peel and quarter the shallots

Peel and finely chop the garlic cloves

Chop the bacon into small pieces

Peel and chop the carrots

Heat a small amount of olive oil in a large frying pan on a medium heat

Once the oil has heated up, add the shallots, carrots, mushrooms, bacon and garlic

Fry for 10 mins, stirring continuously

Remove the frying pan from the hob and leave aside

Once the saucepan has simmered for 1 hour 30 mins, add the contents of the frying pan and simmer for a further 30 mins, stirring occasionally

Once the pan has simmered for a further 30 mins, check that the mixture's texture is to your liking

Sprinkle in the parsley, stir for 1 min and remove from the heat

Serve and enjoy!