Beef Bourguignon (Beef Burgundy)

Step 1: Place the beef marinade ingredients in a large, non-reactive ceramic dish or a zip-top bag. Cover and marinate in the refrigerator overnight, for at least 12 hours and no more than 24 hours.

Step 2: Strain the liquid into a bowl and reserve it. Separate the beef, carrots and onion.

Step 3: Pour the reserved red wine into a saucepan and bring it to a boil over medium-high heat. Simmer vigorously, skimming off any impurities that rise to the surface, until the wine has reduced by half. Set aside.

Step 4: Preheat the oven to 180°C / 350°F (160°C fan).

Step 5: Line a tray with paper towels. Spread the beef over the tray and pat it dry with paper towels.

Step 6: Sprinkle the beef with 3/4 tsp salt and 1/2 tsp black pepper.

Step 7: Heat 2 tbsp oil in a large, heavy-based, oven-proof pot over high heat. Add one-third of the beef and brown it well on all sides. Transfer it to a bowl, then repeat with the remaining beef, adding more oil if needed.

Step 8: Add the bacon to the pot and cook for 3 minutes, until golden. Transfer it to the bowl with the beef.

Step 9: Add the mushrooms and cook for 5 minutes, or until golden. Transfer them to a separate bowl.

Step 10: Add a little extra oil if needed, then cook the onions for 5 minutes, or until golden patches appear. Transfer them to the bowl with the mushrooms.

Step 11: Add the butter to the pot. Once melted, add the carrot and cook for 3–4 minutes, until golden patches appear. Add the garlic and cook for 1 more minute.

Step 12: Add the tomato paste and cook for 2 minutes.

Step 13: Add the flour and cook for 2 minutes.

Step 14: Stir while slowly pouring in the beef stock so the flour dissolves smoothly into the stock. Add the wine and mix until the flour mixture is dissolved and mostly lump-free.

Step 15: Add the beef, bacon, thyme, bay leaf, 1/4 tsp salt and pepper to the pot. Stir well.

Step 16: Bring the stew to a simmer, then cover the pot and transfer it to the oven for 1 hour.

Step 17: Remove the pot from the oven and stir in the mushrooms and onion.

Step 18: Cover the pot and return it to the oven for 1 1/2 hours, or until the beef is fall-apart tender.

Step 19: Remove the pot from the oven, taste the sauce and add salt if needed.

Step 20: If time permits, leave the stew overnight before serving so the flavors can develop. Reheat gently on the stove over low heat.

Step 21: Serve over mashed potato.