Beef bourguignon

Preheat your oven to 150°C.

Heat 2 tablespoons of olive oil in the casserole over a high heat. Once hot, brown the cubed beef cheek in batches, then remove with a slotted spoon and set aside to cool.

Reduce the heat to medium, add the onion and carrot to the casserole and cook for 5-7 minutes, then add the first measure of minced garlic and cook for a further 2 minutes. Return the browned meat to the casserole and stir to combine.

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Add the bay leaves, red wine and beef stock. Bring to a boil, then cover with the lid and place in the preheated oven for 3.5 hours.

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After 3.5 hours, remove the lid, increase the oven to 180°C and return to the oven for 30 minutes.

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While the Bourguignon cooks, heat a tablespoon of olive oil in a large fry pan and sauté the button mushrooms for 3-4 minutes until browned.

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Add the second measure of minced garlic, toss to combine and cook for a further minute then add to the casserole and return to the oven.

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Return the fry pan to the heat, add a good splash of olive oil and cook the streaky bacon until golden and crispy. Drain the oil and add the bacon to the casserole with the pearl onions and mix through.

Remove the casserole from the oven when the sauce has reduced and is nice and thick (Usually after 4-5 hours total cooking time).

Serve the Bourguignon on a bed of creamy mashed potatoes with blanched green beans, a shower of freshly chopped chives and a crusty baguette to mop everything up at the end.