Beef Bourguigon

I served this stew with mashed potato and stir-fried kale.

INGREDIENTS

• 3 tablespoons olive oil
• 600g beef, cut into chunks
• 100g bacon, sliced
• 1 large onion, chopped
• 250g mushrooms, cut into quarters
• 2 garlic cloves, sliced
• 1 tbsp tomato purée
• 750ml red wine
• 1 teaspoon thyme
• 1 teaspoon oregano

METHOD

1. Heat the oil in a stainless steel frying pan.
2. Brown the seasoned beef (in batches if necessary), transferring to a plate as you go.
3. Then fry the bacon, onion and garlic in the same frying pan, adding the thyme and oregano.
4. Stir in the tomato purée and fry for another minute or so.
5. Add the beef and any juices back to the pan.
6. Add some of the red wine and deglaze the pan.
7. Transfer to a pressure cooker and add the rest of the wine and 100ml of water.
8. Cover and bring to pressure.
9. Turn down the heat and cook for one hour.
10. Leave to cool for 15 minutes or so and then release the pressure.
11. Serve with mashed potato and some green vegetables.