Beef bourguignon

Method

• Step 1
  Heat half the oil in a large saucepan over high heat. Cook beef, in batches, for 4 to 5 minutes or until browned. Transfer to a heatproof bowl.
• Step 2
  Heat remaining oil in pan. Add bacon and onion. Cook, stirring, for 2 minutes or until onion has softened. Add carrot, celery and garlic. Cook, stirring, for 3 minutes or until vegetables start to brown. Add flour. Cook, stirring, for 2 minutes. Stir in wine. Bring to the boil. Cook for 1 minute or until liquid has reduced slightly. Add stock, bay leaf and oregano. Return beef and juices to pan. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour 30 minutes, stirring occasionally.
• Step 3
  Add mushrooms and rosemary. Simmer, covered, for 30 minutes or until beef is tender. Remove and discard bay leaf and rosemary. Serve with mashed potato.