Healthier Bourguignon

Preheat the oven to 160C. Toss the beef in the flour, then fry in 1 tbsp of oil in a large casserole. Remove and set aside, and chuck the onions, mushrooms and carrots into the pan to fry for 10 mins. When softened, deglaze the pan with a splash of wine and then return the beef to the pan with the stock, herbs and remaining wine. Cook, covered, for 2 hours.
Season to taste. Remove the meat and veggies with a slotted spoon and simmer the sauce until thick and glossy. Return the meat and veggies and reheat, then scatter with parsley and serve with new potatoes and greens.

3 hrs

4 serving

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