Boeuf Bourguignon

Ingredients :
1.5kg Chuck Steak, cubed
1 large onion chopped
2 carrots chopped
2 large cloves of garlic, peeled and bruised
1 bouquet garni (1 bay leaf, sprigs of parsley and thyme)
750ml red wine
2 tablespoon brandy
185gm salted pork / bacon
1/2 cup flour
500gm button mushroom
250g pasta
50g butter

Method :
1. Combine Beef, Onion, carrot, garlic and bouquet garni in a large bowl. Pour wine and brandy over it and marinate for at least 1 day
2. In a large pan, fry salted pork / bacon till golden brown
3. remove beef from marinate and fry in pan with butter
4. sprinkle flour in pan, and cook and stir for 3 mins. Add in reserve marinate and vegetables and bring to a boil.
5. Return bacon and beef to pan and stir well.
6. Cover and cook for 3 hours in slow fire stove (stew) or in 140 degrees oven for 4 hours
7. Serve over cooked pasta