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Export 13 ingredients for grocery delivery
Step 1
Place the meat in a glass bowl and pour over the red wine. Cover and marinate overnight in the fridge.
Step 2
The next day, bring meat back to room temperature, then drain and pat dry reserving wine. Preheat the oven to 150°C. Toss the drained beef with the flour, shaking off any excess. Heat 11/2 tbs oil in a large flameproof casserole and fry the beef, in small batches, until browned all over. Set beef aside. Add another 1 tbs oil to the casserole with the pancetta and cook, stirring occasionally, for 2-3 minutes until starting to crisp. Add garlic, leek and carrot, then cook, stirring, for 2-3 minutes until golden, then stir in the beef.
Step 3
Pour in the stock and reserved wine (if the beef is not completely covered, top up with water). Add the thyme and bay leaves, season well and bring to a simmer. Cover and transfer to the oven to slow-cook for 21/2 hours.
Step 4
Meanwhile, blanch eschalots in boiling, salted water for 6 minutes, then drain.
Step 5
Remove the casserole from the oven, stir in the eschalots and return to the oven, uncovered, for a further 30 minutes or until the meat is tender and cooked, and the sauce is rich and thick.
Step 6
Sprinkle beef bourguignon with parsley and serve with steamed vegetables and buttered potatoes.
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