Boeuf Bourguignon Easy

Easy? Well, that is to say if you cut out some of the finer points of the exercise and are content with the thought that Boeuf Bourguignon of a kind is better than none at all!

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Method

This is what you might call an all-in-one recipe – just place the first 8 ingredients in a medium-sized flameproof casserole and season well with salt and pepper. Then sprinkle in the flour and, using both hands, toss it all around till everything is lightly coated with flour.

Next pour in the wine, give it a good stir then – ignoring the unpromising sight before you – put a close-fitting lid on the casserole, pop it into the oven on the centre shelf and leave it there for 3 hours, and look forward to the minimum-effort, maximum-result supper that awaits.

To serve, it needs lots of fluffy mashed potato, which you can by all means buy ready-made (but in this case not from Tesco because theirs is poor) and then add extra butter and milk or cream.