If you’ve seen the 2009 film, Julie & Julia you’re probably familiar with the dish Julie burnt, boef bourguignon. Heres your chance to rectify it for her!

SERVES 6–8  •  TOTAL TIME  3 hour 15 min

Olive oil 2 tbsp
Bacon, roughly chopped 200 g
Stewing beef, cut into chunks 1 ½ kg
Carrot, peeled and sliced 1
Onion, finely chopped 1
Garlic cloves 6
Flour 2 tbsp
Baby onions 8
Red wine 1 cup
Beef stock 3 cups
Tomato paste 2 tbsp
Fresh thyme sprigs, finely chopped 3
Fresh parsley, finely chopped 2 tbsp
Bay leaves 2
Butter 2 tbsp
Small white or brown mushrooms, halved or whole 175 g

1. Preheat oven to 180°C
2. Heat the oil in a large dutch oven or heavy-based pot. Cook the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
3. Pat the beef dry with a paper towel. In the same pot, sear the beef in batches until browned on all sides. Remove from the pot and add to the bacon.
4. In the same pot, cook the carrots and onions until softened. Add 4 minced garlic cloves and cook for 1 minute. Return the bacon and beef back into the pot and season. Sprinkle with flour, toss well and cook for 4–5 minutes to brown.
5. Add the baby onions, wine and stock so that the meat is barely covered. Add the tomato paste and herbs. Bring to a simmer on the stove. Cover and transfer into the oven and simmer for 2–3 hours, or until the meat is tender
6. Heat the butter in a pan over a high heat. Add the remaining 2 cloves garlic and cook until fragrant. Add in the mushrooms and cook for 5 minutes. Season well. Add the mushroom to the beef and stir.
7. Serve the Boeuf Bourguignon garnished with parsley and serve with mashed potatoes or rice.

Styling: Jezza-Rae Larsen
Styling assistants: Sjaan van der ploeg & Kirsty Buchanan
Photography: Callen Jefferson/hmimages.co.za

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