Prep time: 20 minutes. Cook time: 3 hours 15 minutes
Ingredients (serves 6)
900g lean PGI Welsh Beef chuck, brisket or silverside, cut into large chunks
2 tbsp oil
1 onion, chopped
3 garlic cloves, crushed
1 large carrot, diced
Bouquet garni (made by tying together sprigs of fresh rosemary, thyme and bay leaves)
2 tbsp tomato purée
300ml red wine
300ml beef stock
1 tbsp oil
200g button mushrooms
150g smoked bacon lardons
24 shallots, peeled and left whole
1 tbsp cornflour, mixed in a little water
Heat 2 tablespoons of oil in a large, deep pan. Season the meat and fry it in two batches until it becomes a deep brown colour. Remove from the pan.
Using the same pan, add the onion, garlic and carrot and fry for a few minutes.
Return the meat to the pan and add the tomato purée, red wine, stock and bouquet garni. Bring to the boil, place a lid on the pan and simmer on a low heat for 2 hours.
Heat 1 tablespoon of oil in a pan, add the bacon and fry until crisp. Add the mushrooms and shallots and brown lightly, then add them to the bourguignon. Cover and cook for a further 45 minutes. Add more stock if necessary.
Just before serving, thicken the liquid with cornflour and boil for 5 minutes.
Serve with crusty French bread or mashed potato.
Tip: Welsh Beef bourguignon can be cooked on the hob, in the oven or in a slow cooker.