Slow boeuf Bourguignon

Method

1. Set the oven to gas mark 3 or 160°C. Toss meat in seasoned flour. Heat the oil in a frying pan, or a flameproof casserole dish, and brown the meat with the onion, stirring occasionally. Pour the brandy over and set alight.
2. Add the garlic, seasoning and herbs and pour in the wine. Bring to the boil, cover and cook in the oven for 1½-2 hrs.
3. While the casserole is cooking, prepare the potato Dauphinoise. Arrange 250g (8oz) potatoes, peeled and cut into thin slices, in a shallow, buttered dish with half a finely sliced onion, a few thyme leaves, and season. Pour over 200ml (7fl oz) warmed milk and dot the top with butter and grated nutmeg. Cover with buttered foil. Bake for 1½-2 hrs with the casserole. Sprinkle with thyme leaves before serving.
4. Meanwhile, dry-fry bacon with shallots, and cook until golden. Add the sliced mushrooms and cook for a few minutes. Stir into the casserole with the beetroot and cook for another 30 mins. Take out herbs before serving. Serve with Potato Dauphinoise, beans and broccoli.
5. 5 For the Bean and Broccoli Tango, cook 60g (2oz) each of green beans and tenderstem broccoli florets, until just tender. Drain well. Melt a knob of butter in a pan and add a little freshly grated root ginger and a little lemon zest. Cook for half a minute, then stir in the greens.

Nutritional values are for maximum number of servings Feature: Kate Moseley. Photos: David Jordan. Props stylist: Sue Radcliffe