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We had a cold spell last week and decided to make this easy for Boeuf Bourguignon, adapting British cook Delia Smith and Julia Child recipe for a classic. This is an excellent dish raises a simple stew is a gourmet meal. Note: for a better cut of beef stew best. French friend Anne to use a secret ingredient - beef cheeks, a cut of meat is delicious and cheapest tender after cooking. Use the wine you drink, such as Bordeaux or Burgundy, not cooking wine ....

Ingredients

1 pound (450 g) stewing beef cubes

7 oz (200 g) lightly smoked bacon or strips of bacon, cut into small pieces

4 oz (110 g) button mushrooms

2 cloves garlic, peeled and sliced

1 medium onion, peeled and sliced

4 carrots, thickly sliced

1 small jar of baby onions in balsamic vinegar (see alternative below)

C. 1 tablespoon tomato paste

2 sprigs thyme (1 tsp dried)

1 bay leaf

2 heaped tablespoons of flour

15 fl oz (425 ml) red Burgundy

salt and freshly ground black pepper

Preheat the oven to Gas Mark 1, 275 ° F (140 degrees C).

* Put first 9 ingredients in a saucepan and season with salt and pepper.

(Option: .. Fry bacon with a little olive oil and butter, then add oil to the pan and keep the meat jump "thereafter)

* Sprinkle in flour and mix until lightly coated.

* Pour the wine, stir, cover with lid fitting and pop in the oven for 3 hours.

* Serve with noodles or mashed potatoes.

* If you can not find onions in balsamic vinegar, here's a replacement:

* Braised Onions

18-24 small white onion, peeled

1 1 / 2 c. tablespoons unsalted butter

1 1 / 2 c. tablespoons olive oil

Heat butter and oil in a large skillet and add onion to skillet. Saute 'in ten minutes