I am not a big "beefeater" myself, but there are a few favourites, and one of them is "Boeuf Bourguignon". The great thing is, it is not only very tasty, but also works well with tougher pieces of meat, comes out wonderfully tender and moist!!
This is my approximate recipe, sorry I usually eyeball everything, but I trust you are also pretty good at that too...
at least this should give you a good idea.
Roughly 700g/1lb & half of beef, sliced in small pieces.
2 medium size onion, roughly sliced
1 large or 2 smaller garlic cloves, chopped or crushed
1 small stalk of celery, finely chopped (or you can chop up some leaves and mix them into the liquid during the boiling process)
2 med. or 1 big carrot, sliced
500ml(1/2 pint +) of red wine, or preferably burgundy wine
thyme, majoram, black pepper
100ml/3,5 oz tomato puree, or more as needed
200g mushrooms, roughly chopped
150g smoked bacon or pancetta, diced
2 bunches of green onion, chopped
handful of fresh flat leaved parsley, chopped.
In an ample pot/skillet sautè meat, onion, garlic and celery until the onion and the surface of the meat are golden brown. (Usually onion takes longer to cook, so I sautè the meat separately then put everything together just before adding the liquid)
Pour the wine, add the carrot, the herbs and pepper, bring to boil then cover, turn down the heat and let it simmer for 2 - 2 1/2 hours, stirring occasionally. During this process, add tomato puree as needed.
Sautè mushrooms, bacon and green onions together in a separate skillet.
At the end of the two hours of cooking add this mushroom mixture to the main pot. Let it cook for another half an hour.
Garnish with the parsley.
Great served with a fresh baguette and tossed salad.