This is beef bourguignon, a classic French stew made by slowly beef in red wine. Today I'm going to show you how to do it. And here's everything you need.

So, we're going to start with the beef. And I've got 1 kilo of . Use a cut that is perfect for slow cooking, such as chuck or something like that or brisket is my preferred cut.

And then we're going to it up into four to five cm cubes and then them generously with salt and black pepper. Give them a good roll around in the seasoning to make sure they're nicely coated on all sides and then set to one side.

Next, we'll place a large pot over a medium-high heat and then in around 30 ml of . Once hot, add in 300 g of . these off until the fat is rendered out and then nice and crisp. Then remove from the pan.

And then into the same pan you can place the beef. And you want to this off until nicely browned on all sides. Part way through you can add in a little . I'm adding around 20 g. This helps with flavor and also to get that beautiful brown color.

Take a good bit of time to get some really good color on your beef there because that's where all the flavor is. And while it's searing nicely, we'll get our vegetables ready.

So I've got two medium . I'm simply going to them and thinly them.

And then I've got four medium . I'm going to them and I'm going to them into a nice sort of diagonal shape. So I'll just cut them on the angle, the carrots slightly, and then make the cut on the same angle again.

And then I've got two cloves of that I'm just going to and with the side of my knife.

Now that your beef is nicely browned on all sides, you can remove it from the pan. And then into the same pan, we're going to add the onions, carrots, and garlic straight away. We're going to them until the onions start to gain a little bit of color.

We'll then place in 45 g of paste or puree. that out for 1 to 2 minutes and then add in 30 g of plain . that through to coat the vegetables. And again, it for 1 to 2 minutes.

And then place the beef and bacon back into the pan. Then you can in 750 ml or a full bottle of , followed by 300 ml of .

And then you can add in a good few sprigs of and a couple of leaves. You can then place the lid on and it gently for 1½ to 2 hours.

So this is what it looks like after 2 hours of simmering away on the stove. If you're cooking yours this way, don't forget to it every so often so it doesn't catch on the bottom. And don't be afraid to it up with extra water if you feel it's reducing too quickly.

So at this stage, we've got a couple of final steps. I've got six here that I have just simply and cut in half.

And then I've got 200 g of button . The smaller ones I've left whole. Any larger ones I've cut in half.

And all we're going to do is place a frying pan over a medium-high heat. in a little and add in about 20 g of .

Then we're going to place in the mushrooms and we're going to them off until they've browned nicely on the outside. We'll then remove them from the pan and add the shallots into the pan.

I'll place them cut side down until they are nicely colored on the bottom. Then I'll them over and we'll remove them from the pan as well.

We can then add our mushrooms and shallots into our beef bourguignon. it through and for a final 20 minutes. Then you can remove it from the heat.

And once it's ready, it'll look something like this. And now you can it to your own taste with salt and black pepper.

And then finish it with a little freshly parsley.

So there we go. There's my version of the French classic beef bourguignon. I hope you enjoy this one and give it a go for yourself. Thanks for watching. Hit subscribe if you haven't already, and I'll see you in the next.