For the beef bourguignon

• 2 tbsp plain flour
• salt and freshly ground black pepper
• 1.5 kg diced beef
• 2 tbsp olive oil
• 150g pancetta or smoked bacon, cut into small chunks
• 2 shallots, finely chopped
• 1 garlic clove, crushed
• 50ml brandy
• 500ml Burgundy, or other red wine
• 350ml beef stock
• 1 bouquet garni made up of 2 bay leaves, 2 sprigs thyme, 2 sprigs flat-leaf parsley
• 25g butter
• 150g peeled baby shallots
• 2300g chestnut mushrooms

For the garnish

• 1 tbsp olive oil
• 25g butter
• 100g small pearl onions, peeled (or frozen button onions)
• 100g pancetta, cut into lardons
• 150g button mushrooms, stalks removed left whole

1. For the beef bourguignon, sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Dredge the beef in the seasoned flour and set aside.

2. Heat one tablespoon of the oil in a large, lidded frying pan and fry the pancetta for 1-2 minutes, or until golden-brown. Add the beef and fry for a further 4-5 minutes, or until browned on each side. Add the shallots and garlic and fry for 4-5 minutes, or until just softened.

3. Add the brandy and slowly tilt the pan towards the gas flame, or light it with a match. Let the flames flare up then die down.

4. Add the red wine and beef stock and bring to a simmer. Add the bouquet garni, then cover and cook on a low heat for two hours, or until the beef is tender and the sauce has thickened.

5. Heat the butter and remaining oil in a frying pan and fry the baby onions for 4-5, or until just golden-brown.

6. Add the browned onions and the chestnut mushrooms to the beef mixture and cook for a further 20 minutes. Season, to taste, with salt and freshly ground black pepper.

Recipe by Dan Williams, originally featured on Prynhawn Da.