Beef Stew (Boeuf Bourguignon)

One of my favourite comfort food for winter is this rich and hearty beef stew.  There is nothing more pleasing than to tuck into this tasty and flavoursome stew to keep you warm during the cold winter. 

The secret to the 'melt-in-your mouth' tender beef is in using the right cut of meat. This is my version of  the French classic Boeuf Bourguignon / Beef Burgundy / Beef Stew ...

Ingredients:

600g chuck steak, cut into chunks
100g bacon, diced
2 medium brown onions, diced
350g portobello mushrooms, quartered
3 medium carrots, cut diagonally
3 cloves garlic, smashed
1 can diced tomato (400g)
3 bay leaves
zest of 1 orange
2 cups red wine (Merlot)
2 cups beef stock
basil leaves
2 tsp cornflour + 2 tbsp water
salt
freshly ground black pepper
oil
about 1 tbsp butter (enough to cook the mushrooms)

• In a large frying pan, sear meat until browned on all sides.  Transfer meat into a heavy based saucepan. 
• In the same frying pan, caramelise onions, carrots and garlic on medium heat for about 5 minutes.  Add in bacon and continue cooking for about 5 minutes or until bacon is brown. Transfer into the pot together with the meat.   Then add in bay leaves and the red wine. Bring to the boil.  Pour in the can of diced tomato.  Cover and turn down the heat.  Let simmer for at least 2 hours or until meat is tender.
• Meanwhile, cook the mushrooms in the butter until soft and add to the stew after one hour of cooking. 
• Stir in cornflour mixture to thicken the stew. 
• Sprinkle chopped basil leaves before serving.

*  Serve with crusty bread or mashed potatoes.