Boeuf Bourguignon

Recipe:

Ingredients:
1 3/4 lbs cubed beef, 3.5 oz diced bacon/lardons, 1/4 cup butter/3 tbsp olive oil, 2 1/2 cups dry red wine, 2 chopped onions, 1 garlic clove, 2 tbsp flour, 2 tbsp mixed herbs, 1/2 lb sliced mushrooms, salt and pepper

Instructions:
- In a pressure cooker, brown the meat and the bacon in oil or butter
- Add the chopped onions and mushrooms and sprinkle with the flour
- Cook for 5 minutes, stirring all the time
- Pour in the red wine, which should completely cover the meat. If not, top up with water
- Add salt and pepper to taste, the garlic and mixed herbs
- Secure the lid and leave to cook on a low heat for at least 60 minutes.
- Remove the steam cockle and once it stops hissing, remove lid. Continue to simmer until serving.

Region details:
Boeuf Bourguignon originates from Burgundy (the Bourgogne region). It is one of the many examples of peasant dishes being slowly refined into Haute Cuisine. It was initially made to slow-cook meat that would have been tough to cook any other way. The recipe most people use to make an authentic Boeuf Bourguignon was first published by French Culinary expert Auguste Escoffier at the beginning of the 20th Century.
Boeuf Bourguignon has been brought to England, namely 'Beef stew'.