Boeuf Bourguignon

To achieve the deepest flavour, ensure you sear the beef in batches to get a good, dark crust on all sides, as this caramelisation is essential for the rich foundation of the sauce.

This recipe is highly versatile; you can easily substitute the beef stock with a robust mushroom or vegetable stock, and feel free to use your favourite dry red wine, such as a Pinot Noir, for an authentic French touch.

The secret to the perfectly thick, glossy sauce is the addition of flour to the seared meat before adding the liquid, which gently binds and thickens the braising sauce as it simmers slowly.

For a more indulgent finish, the mushrooms can be sautéed separately in butter and garlic before being added to the stew, which enhances their flavour and prevents them from becoming too soft during the long cooking process.

Beef bourguignon is the ultimate make-ahead meal; like many stews, it tastes even better the next day, allowing the complex herbs, wine, and beef flavours to meld and intensify during refrigeration.