Easy Beef Burgundy

Ingredients
600 grams of excellent quality stewing beef, cubed
100 grams chestnut mushrooms
200 grams baby carrots, or better, Crecy carrots
6 to 8 pearl onions
1 bay leaf
1/2 a bottle of assertive red wine
1 cup stock
1 tablespoon tomato paste
A little flour
1 rasher of bacon (optional)

(Stock - if making your own)
Mirepoix of carrots, celery and onion
1 bouquet garnee
Roasted beef bones with its gravy
Cold water
Boil and reduce.

Method
Heat olive oil in a large pot and fry the bacon to render it. Remove bacon. Season the beef lightly and coat with flour. Brown the cubes and set them aside for later.

In the pot fry the vegetables. Add beef. Cover with the red wine and stock. Stir in tomato paste and bay leaf. Put on lowest heat or place in low heat oven for 2 hours. Serve warm with crusty bread.

Note: For a traditional, if lengthy approach, steep the beef cubes overnight in red wine with 1 whole head of garlic, unpeeled.

Recipe contributed by reader Brian Lew

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