A fantastic recipe for a delightful French dish. This is a great dish to make ahead of time, it freezes well and is always a great choice for a dinner party. Serve with mashed potato and celeriac.
If you do not have red Burgundy wine, you can substitute using a dry cider, this moves away from the traditional dish but the final result will still be very tasty.
The pancetta can be substituted with cubed streaky bacon.
When preparing braising steak or other casserole steak for cooking, it is helpful to pat the meat dry with kitchen paper prior to searing, as this will lessen the oil spitting from the pan.
This dish can also be cooked in the oven at 150 C / Gas 2.
I found that after the first stage of cooking more fluid was required, next time I'll add some stock, I used a claret instead of a burgundy and I also added a couple of sliced carrots, served up with some roasted baby potatoes and crusty bread, the end result was well tasty :-) - 01 Nov 2015