Burgundian Beef and Beans

1. 1

   Trim the beef and cut into 2cm (3/4 inch) cubes.

2. 2

   Heat half the oil in a heavy saucepan and brown the meat quickly in batches.

3. 3

   Remove to a plate.

4. 4

   Add the remaining oil with the onion, garlic and bacon and cook gently until the onion is soft.

5. 5

   Add the carrot, celery, wine and tomato paste.

6. 6

   Return the beef to the pan along with the bouquet garni.

7. 7

   Season with a little salt and pepper to taste, cover and cook for 1 1/4 hours or until the meat is just tender.

8. 8

   Drain the beans and add to the pan.

9. 9

   Cover and simmer for 20 minutes.

10. 10

    Serve with a nice crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.