If you’re looking for some mid week comfort food this Boeuf Bourguignon is for you. While working from home you can pop this in the oven at lunchtime and eat for dinner. Tender, melt in your mouth beef in a rich red wine sauce, what's not to love!

INGREDIENTS

A Large Handful of Stewing Steak

1 Brown Onion

1 Teaspoon Garlic Granules

1 Bouquet Garni

1 Beef Stock Cube

1/2 a Bottle of Red Wine

1 Packet Baby Shallots

1 Packet Baby Button Mushrooms

Salt and Pepper

Plain Flour

METHOD

Preheat your oven to 150°C.

Cube the beef. In a small bowl add some flour, salt and pepper. Add the beef to the bowl and tos so the beef is well coated.

Add the beef to a large pan with some oil and place over a medium heat.

Stir the beef until it browns and then pour into a casserole dish.

Dice your onion and fry in some oil until softened.

Add the onions to the pan with the garlic granules, beef stock cube, a cup of hot water, the bouquet garni and the red wine.

Peel the baby shallots and add them to the casserole dish with the baby button mushrooms.

Stir everything together and place the casserole dish in the oven for approximately 2 to 3 hours.

Serve hot over rice.