Beef Bourguignon

Cut the beef into 3 to 4 cm cubes. Peel the garlic, taking care to remove the germ, and roughly chop the onions and carrots. Set aside the mushrooms, spring onions and bacon. Heat a little oil.

In a large casserole, brown the meat over a high heat and, after a few minutes, add the onions and carrots.

Brown the onions, stirring regularly, and add the coriander. When golden, stir again and add the red wine, moistening to the brim.

Season with salt and pepper, cover and bring to the boil.

Flambé until all the alcohol has evaporated. Add the garlic, thyme and bay leaves.

Cover and simmer gently for 2 to 2 1/2 hours.

Once simmered, remove the meat to a dish, keeping it warm and covered with the sauce.

Make a roux with the remaining sauce (adding butter and flour). Finally, add the mushrooms, spring onions and bacon.

Arrange the drained meat on a plate, pouring the sauce over it.