Neven Maguire's Boeuf Bourguignon

INGREDIENTS

• 1 Twin Pack Simply Better Irish Angus Casserole Beef Pieces
• 3 Bay Leaves
• 1 Small Bunch Fresh Thyme (tied with string)
• 1 Bottle Simply Better Pinot Noir
• 2 Tbsp. Simply Better Italian Extra Virgin Olive Oil
• 1 Large Onion, finely chopped
• 2 Tbsp. Plain Flour
• 1 Tbsp. Simply Better Italian Tomato Pureé
• 1 Pack Simply Better Irish Baby Carrots, trimmed
• 25g Butter
• 1 Pack Simply Better Dry Cured Unsmoked Irish Bacon Lardons
• 300g Small Shallots, peeled
• 1 Pack Simply Better Portobello Mushrooms, trimmed and chopped
• Simply Better Achill Island Sea Salt and Freshly Ground Black Pepper
• Chopped Fresh Flat-Leaf Parsley, to garnish
• Mashed Potatoes, to serve

METHOD

1. Put the casserole pieces into a large bowl with the bay leaves and thyme. Pour in the bottle of wine and season with pepper, then cover and leave in the fridge overnight.
2. When ready to cook, preheat the oven to 160°C (325°F/Gas Mark 3). Place a large colander over another large bowl and strain the marinated beef, reserving the wine.
3. Heat one tablespoon of the oil in a large skillet pan over a medium-high heat, then brown the beef in batches, transferring to a plate once browned.
4. Heat another tablespoon of oil in the skillet pan over a medium heat and sauté the onion and bacon lardons for 2-3 minutes. Stir in the flour and cook for 1 minute, then add the tomato pureé. Add the browned beef along with the reserved wine and herbs. Season generously, then add the carrots and bring to a simmer. Give everything a good stir, then cover with a lid. Bake for 1 ½ hours. Heat the butter in a frying pan over a medium heat and sauté the shallots for a few minutes until nicely coloured. Add the mushrooms to the pan and sauté for another 2-3 minutes and then add to the skillet pan and return to the oven to cook for another 30 minutes until the beef and vegetables are meltingly tender.
5. Serve straight to the table and scatter over the parsley and serve with a bowl of the mashed potatoes.