Lisa Faulkner served up a tasty beef bourguignon with mashed potatoes and broccoli as part of her batch cooking dinners on Lorraine.
The ingredients are: 800g diced beef or stewing steak, 50g plain flour, for dusting, 4 tbsp olive oil, for frying, 200g shallots, peeled and halved at the root (or kept whole if small), 3 cloves of garlic, finely grated, 200g small chantennay carrots, 400g baby chestnut mushrooms, 2 tbsp tomato puree, 600ml full bodied red wine, 500ml beef stock, 1 bouquet garni (such as thyme, bay leaves, rosemary), salt and pepper.
To garnish: Small handful of chopped parsley.
See recipes by Lisa in her book titled: The Way I Cook…