Beef bourguignon

1. Heat 2 teaspoons oil in a large heavy-based saucepan on medium. Brown meat in 3 batches, 2-3 minutes each, adding more oil and reheating between batches.
   
   
2. Heat remaining oil in same pan. Saute eschalots and bacon 4-5 minutes, until golden.
   
   
3. Add flour and cook, stirring, 1 minute. Stir in tomato paste. Gradually pour in combined stock and wine, stirring. Return meat to pan with mushrooms and bouquet garni.
   
   
4. Cover and bring to boil. Reduce heat to very low. Simmer 1 hour. Uncover and simmer 25-30 minutes, until meat is tender and sauce has thickened. Season to taste. Sprinkle with parsley. Serve with beans and crusty bread.

• Chuck steak can be replaced with a more tender cut of meat if you want to shorten the cooking time.
  
• Make a basic bouquet garni with a piece of celery studded with peppercorns and tied with a sprig of parsley and a bay leaf.
  
• Freeze for up to 3 months. Thaw in the fridge overnight before reheating.