Classic Beef Bourguignon

Instructions

• 1Combine the flour and salt in a large bowl, add the beef and toss to coat.
• 2Place a 10-inch (5½ -quart) Dutch oven over high heat. Once heated, add 2 tablespoons of the oil and half the beef, cook, stirring for 5 minutes, or until browned all over. Remove from the pot and set aside. Add the remaining oil and beef to the pot and repeat. Set aside.
• 3Add the pancetta and cook, stirring for 1 minute scraping the base of the pot. Add the onions, carrots, celery, mushrooms, garlic, thyme and bay leaf and cook, stirring for about 6 minutes.
• 4Insert the wire rack into position 8. Set the oven to Slow Cook, Convection, High, for 4 hours and press Start to preheat.
• 5Return the beef to the pot and stir to combine. Add the wine, bring to a boil and cook for 1 minute, then cover.
• 6Once preheated, place the pot in the oven and cook for 4 hours. Meanwhile, continue to the next step.
• 7In the last 45 minutes of cooking, cut the extra carrots in half lengthwise and thinly slice. Place in a small saucepan, cover with water and bring to a boil. Cook for 15 minutes, or until tender.
• 8Drain the carrots and reserve the liquid. Place the carrots in a blender with 1 cup (8 fl oz) of the cooking liquid and blend until smooth.
• 9Beef should be tender. If not, give it another 30 minutes.
• 10Remove and discard the thyme stalks and bay leaf from the beef. Add the carrot puree, freshly ground black pepper and extra salt to season if required.
• 11Serve the beef bourguignon with mashed potato and topped with parsley.