Slow Cooked Beef Bourguignon

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat. 

Once hot, add the carrot and onions and fry until starting to soften, 4-5 mins. 

Once softened, add the bacon lardons and mushrooms. Cook until the bacon is golden and the mushrooms have browned, 6-7 mins more. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Meanwhile, peel and grate the garlic (or use a garlic press). Halve any thick broccoli stems lengthways.

Pop the Tenderstem® broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the middle shelf until tender and crispy, 10-12 mins.

Once the veg and bacon in the pan is browned all over, stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!

Next, stir in the garlic, tomato puree and dried thyme until combined, 1 min more.

Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the red wine jus paste and red wine stock paste. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Bring to a boil, then add in the beef (and any juice from the packet). Use a spoon to break up the beef as it cooks into smaller chunks. Simmer until thickened, 7-8 mins. IMPORTANT: Ensure the beef is piping hot throughout. 

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

Season with salt and pepper, then cover with a lid to keep warm.

Meanwhile, add a splash of water to the stew if it's looking a little too thick.