Liquid Mistress Beef Bourguignon

Gently heat the olive oil in a deep casserole dish or frying pan that you have a tight fitting lid for use later in the recipe, and add the celery and pancetta.

Cook for about 5 minutes until soft. Add the beef and increase the heat and brown until well coloured. Pinch the leaves from the thyme and scatter over the beef while it cooks. Remove the beef and set aside on some kitchen paper.

Add the garlic and onions to the pan and cook until softened. Now deglaze by adding the wine and scraping the base with a wooden spoon. Put the beef back into the pan and add the flour. Stir well and then add the carrots, celery and pancetta.

Whilst maintaining a medium heat slowly pour in the Liquid Mistress and stock and stir as it comes to a boil. Now throw in the orange zest,bay leaves and tomatoes and stir again. Season well with the salt and pepper to taste. Cover with the lid and gently simmer for about 45 minutes on a low heat

Add the mushrooms and cook uncovered for a further 30 minutes and then add the beans and cook for 10 more minutes. The sauce should now be thick and clinging to the beef and vegetables. Finally remove the bourguignon from the heat and stir the chopped parsley through.

This is best served with either a wild brown rice or creamy mashed potato and washed down with a bottle of Liquid Mistress Red IPA

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