Mark Sargeant's traditional and tasty beef bourguignon, with a hint of spice to warm you up.
3 tsp duck fat
600g stewing beef, preferably shin, cut into large chunks
100g smoked pancetta , diced
350g pearl onions, peeled
250g chestnut mushrooms (about 20)
2 garlic clove , sliced
5 juniper berries, crushed
2 star anise
1 cinnamon stick
1 sprig of thyme
2 bay leaves
1 sprig rosemary
1 tbsp tomato purée
750ml bottle red wine
1. Heat a large casserole pan and add the duck fat. Season the beef and fry until golden brown, about 3-5 mins, until the meat is browned all over, transferring the meat to a colander set over a bowl when browned.
2. In the same pan, fry the pancetta, pearl onions, mushrooms, garlic until lightly browned. Mix in the tomato purée and cook for a few mins, stirring into the mixture then return the beef and any drained juices to the pan and stir through.
3. Pour over the wine and about 100ml water so the meat bobs up from the liquid, but isn't completely covered and add the herb bundle an the spices. Bring to the boil and skim.
4. Heat oven to 150C/fan 130C/gas and place the covered casserole in the oven and cook for 3 hrs. Remove the herbs and spices then serve with some mashed swede seasoned with nutmeg.