Boeuf Bourguignon

Ingredients

750 g Karan beef goulash cubes
2 thyme sprigs
2 bay leaves
2 cloves garlic, crushed
250 ml (1 cup) dry red wine
30 ml (2 Tbsp) cooking oil
125 g rindless streaky bacon, chopped
1 large onion, coarsely chopped
1 carrot, peeled and coarsely chopped
250 ml (1 cup) beef stock
30 ml (2 Tbsp) chopped fresh thyme or 10 ml (2 tsp) dried
salt and freshly ground black pepper to taste
15 ml ( 1 Tbsp) butter or margarine
125 g button mushrooms, halved
15 ml (1 Tbsp) cake flour

Directions
1.  Place the beef cubes, thyme sprigs, bay leaves, garlic and wine in a large bowl, cover with plastic wrap and marinate in the refrigerator for about 1 hour.
2.  Drain the beef cubes, reserving the marinade and discard the thyme sprigs and bay leaves.
3.  Heat the oil in a heavy-based saucepan and brown the beef until golden. Add the bacon, onion and carrot and sauté until light brown.
4.  Add the reserved marinade, stock, thyme and seasoning, bring to the boil, then cover and reduce heat. Simmer for about 50 minutes.
5.  Heat the butter in a frying pan and lightly fry the mushrooms. Add the mushrooms to the simmering beef and simmer for a further 10 minutes. Make a paste with the flour and a little water, add to the pan and boil for about 2 minutes until the sauce thickens. Serve with baby potatoes or rice.

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