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One Pot Chunky Beef Bourguignonne

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“This is a classic that never fails to go down well. And while you've got the oven on, why not pop in some rosti dauphinoise.”
READY IN:
2hrs 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 180 degrees centigrade. Set a 3 litre flameproof casserole with a lid over the heat and add the olive oil.
  2. Toss the meat in the seasoned flour then cook in batches in the hot oil for 3-4 minutes until nicely browned. Remove each batch with a slotted spoon and set aside. Now cook the shallots, garlic and pancetta in the pan for 5 minutes, stirring frequently until golden brown.
  3. Return the meat to the pan then pour in the wine and bring to a steaming boil. Stir in the thyme, tomato puree and some seasoning. Cover with the lid and cook in the oven for 1 hour. Add the mushrooms, cover and return to the oven for a further 30-45 minutes until the meat is tender. Serve straight from the casserole.

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