Beef Bourguignon (Serves 6)

1.5 kg  beef rump steak, cut into large cubes

60 ml   olive oil

250 g   streaky bacon

2          onions, chopped

4          garlic cloves, crushed

2          carrots, sliced

30 ml   flour

60 ml   chopped thyme

10 ml   paprika

6          bay leaves

            Zest of 2 lemons

10 ml   brown sugar

60 ml   tomato paste

500 ml red wine

250 ml beef stock

1 kg     baby onions, peeled

5 ml     garlic and herb seasoning

60 g     butter

500 g   button mushrooms

80 ml   cream

Salt and black peper to taste

METHOD:

• Using the saute function, cook the bacon in some of the olive oil until crispy. Remove and add half of the beef.  Brown the meat and season with some salt and black pepper.  Remove and cook the rest of the beef until browned.  Keep aside
• Add some more oil and saute the onions, garlic and the onions for a few minutes.
• Add the flour, thyme, paprika, bay leaves, lemon zest, sugar and the tomato paste and cook for a few minutes
• Return the meat and half of the crispy bacon to the saucepan and stir to mix well
• Add the red wine and the stock and mix well. Cover and cook on low heat OR in the oven (at 150C) for a few hours until soft.
• Remove the lid and simmer until the sauce is thick and reduced.
• Meanwhile: Heat your oven to 180° Place the baby onions in a medium sized oven tray, season with the garlic and herb seasoning and drizzle with a little oil.  Roast them in the oven OR air fryer for about 20 minutes until soft and starting to brown.  Season.  Alternatively you can cook the onions in a frying pan on very low heat – using a little olive oil
• Melt the butter in a frying pan and saute the mushrooms until starting to brown. Season
• Add the mushrooms and baby onions to the beef and mix it in gently. Stir in the cream and check the seasoning
• TO SERVE: scatter the remaining crispy bacon over the stew and garnish with chopped thyme