Classic Beef Bourguignon

Stove/Oven Method

1. Preheat the oven to 160C (325F). Cut the beef into large chunks, pat dry with kitchen paper and season with salt and pepper.
2. Pan fry the bacon in a large lidded casserole dish or Dutch Oven. Cook for a couple of minutes until nicely coloured then use a slotted spoon to set aside.
3. Sear the beef in the hot pan, in batches, until nicely browned on all sides. Set aside. Deglaze the pan with a little stock scraping any browned bits loose. Add to the beef and wipe pan clean.
4. Add a little butter to the pan and sauté then onion and carrots for 5 minutes until softened.
5. Add the flour, stirring well and cook for a couple of minutes.
6. Return the beef and bacon to the pan and add the wine, stock and tomato paste. Add the bouquet garni (1 stick celery, 1 bay leaf, sprig thyme and a couple parsley stalks tied together with string) and bring to a simmer.
7. Cover and transfer to the oven and set a timer for 70 minutes - this is when you need to prepare the shallots and mushrooms.
8. When the timer goes off, heat butter in a frying pan and pan fry the shallots for 10 minutes over low heat until caramelised. Set aside.
9. Add garlic to same frying pan and stir until fragrant. Add the mushrooms and sauté until nicely coloured, about 5 minutes.
10. Take the stew out of the oven, careful it will be very hot!, and stir in the shallots and mushrooms. Cover and cook for a further 30-50 minutes until the beef is perfectly tender.
11. Remove and discard the bouquet garni.Taste and season with salt and pepper. Garnish with chopped parsley and serve with mashed potatoes, rice or pasta.

Instant Pot Method

1. Heat the oil in your pressure cooker using the Sauté function. Brown the beef, in batches, until nicely coloured then set aside (you can also do this in a pan).
2. Add the bacon and cook until coloured. Set aside.
3. Deglaze the pot with a little stock. Sauté the onion, carrots and shallots for 5 minutes.
4. Stir in the flour then add the beef, bacon, wine, stock, bouquet garni and tomato paste.
5. Cover, set vent to sealing and cook on High Pressure for 30 minutes.
6. Leave the pressure to release manually for 10 minutes while you pan fry the mushrooms and garlic for 10 minutes in a frying pan.
7. Release the pressure and remove the bouquet garni. Stir in the mushrooms. If the sauce needs to be reduced, select Sauté and cook with the lid off for 10 minutes or until it thickens.

Slow Cooker Method

1. Cut the beef into large chunks, pat dry with kitchen paper and season with salt and pepper.
2. Pan fry the bacon in a large casserole dish or Dutch Oven. Cook for a couple of minutes until nicely coloured then use a slotted spoon to set aside.
3. Sear the beef in the hot pan, in batches, until nicely browned on all sides. Set aside. Deglaze the pan with a little stock scraping any browned bits loose. Add to the beef and wipe pan clean.
4. Add a little butter to the pan and sauté then onion, shallots and carrots for 5 minutes until softened.
5. Add the flour, stirring well and cook for a couple of minutes.
6. Return the beef and bacon to the pan and add the wine, stock and tomato paste. Add the bouquet garni (1 stick celery, 1 bay leaf, sprig thyme and a couple parsley stalks tied together with string) and bring to a simmer.
7. Transfer everything to your slow cooker and cook on low for 8 hours or High for 6 (this is the type of recipe that can cook most of the day).
8. Remove and discard the bouquet garni.Taste the sauce and season with salt and pepper.
9. Just before you are ready to serve, heat butter in a frying pan, add garlic and stir until fragrant. Add the mushrooms and sauté until nicely coloured, about 10 minutes.
10. Serve the Beef Bourguignon over mashed potatoes, pasta or rice with the mushrooms on top. Garnish with the parsley.