Boeuf Bourguignon

Instructions

1. Cut the beef into bite-sized portions.
2. Finely dice the shallot and one onion. Add to the beef.
3. Add ground peppercorns.
4. Pour cognac, oil and wine over the top and mix together.
5. Cover and leave to marinate for 10 hours, stirring every now and again.
6. Run everything through a sieve, retaining the liquid for later. Set aside the meat and pat dry.
7. Fry the diced bacon and 1 diced onion in a pot and set aside.
8. Put oil in the pot and cook the beef for 8 min.
9. Return the bacon and onion to the pot.
10. Add the marinade sauce, stock, parsley and thyme.
11. Bring to the boil and then simmer on a low heat for 2 hours.
12. Fry the mushrooms, onions and diced carrots in a pan with butter.
13. Add to the pot, season with salt and pepper and then simmer for another 20 min.