In the lead-up to the French national holiday of Bastille Day on July 14, get into the spirit with this hearty beef bourguignon recipe from the Adelaide Central Market.

Recipe Adelaide Central Market

The Adelaide Central Market will celebrate the French national holiday of Bastille Day over three days on Friday and Saturday, July 10 and 11, and Tuesday, July 14.

Beef Bourguignon

Preparation time: 30 minutes
Cooking time: 2 ½ hours
Serves: 4

1kg braising steak, cut into bite-sized pieces
⅓ cup olive oil
200g pink shallots, peeled and halved
250g button mushrooms, halved
1 brown onion, peeled and diced
1 carrot, peeled and diced
1 celery stick, diced
250g pack smoked bacon, chopped
2 cloves garlic, crushed
¼ cup plain flour
2 cups (500ml) dry red wine
2 cups (500ml) beef stock
4 sprigs thyme
2 bay leaves
Salt flakes and freshly ground black pepper

Season diced beef with salt and pepper.
Heat 2 tablespoons of olive oil in a large heavy-based casserole dish or saucepan (with a lid for later) over medium-to-high heat. Add beef in batches and cook until well browned on all sides. Remove and set aside.
Heat 1 tablespoon of olive oil and cook the shallots and mushrooms in batches for 5 minutes each, or until browned. Remove and set aside.
Add the remaining oil, onion, carrot, celery, and bacon, stirring to combine. Cook for 5 minutes or until golden but not crisp, stirring occasionally. Add the garlic and flour for the final minute of cooking.
Return the beef to the pan with the wine, stock, thyme and bay leaves, stirring to combine. Slowly bring to the boil, then reduce heat to low and simmer, covered for 1.5 hours. Return the shallots and mushrooms to the pan and cook for a further 30 minutes or until meat is tender.
Serve beef bourguignon with baby new potatoes, tossed with a little butter and chopped parsley or creamy mash potato and steamed green beans.

Tip: Beef bourguignon also makes a great pie filling.