Hi °C | Lo °C 
Have a Gallic gourmet experience with these recipes from TV cookery star Rachel Khoo and La Bastille restaurant on Belfast’s Lisburn Road
What you'll need
½ onion
300g beef
40g smoked bacon lardons
2 bay leaves
60g flour
1 litre red wine (cabernet sauvignon or syrah)
50g mushrooms
10 pearl onions
50g carrots
Chicken stock cube
Sweat off the onion, adding the bacon lardons and bay leaves. Then add in your beef — a cheaper cut will give you more flavour in this slow cooked dish and produce a delicious texture.
Caramelise the mix until golden brown, then add about 60g of flour and cook out the mixture at a medium heat for around 4 minutes.
Then add 1 litre of red wine (don’t reduce this) and a litre of chicken stock, before adding a further 50g of mushrooms, pearl onions and carrots. Cook on a low heat 150°C/gas 2/300°F for three to four hours untill the meat is soft .
You can cook this two days before serving and keep in the fridge to let the flavour mature.
