Beef Bourguignon with a Cheesy Garlic Bread Topping

Method

1. Preheat the oven to 180°C / 160°C fan / Gas 5. Add the porcini to a small bowl and cover with hot water then set aside. Season the beef very generously then toss in the flour to lightly coat.
2. Heat 3 tablespoons of the oil in a large oven-proof casserole dish on high. Shake off the excess flour and add the beef, frying in batches until evenly browned. Remove using a slotted spoon and set aside on a plate.
3. Deglaze the pan with 4 tablespoons of the reserved pickled walnut liquor to help loosen any brown bits on the bottom of the pan, then drain the porcini and add the water to the pan too before roughly chopping the porcini. Add another tablespoon of oil, reduce heat to medium then add the onions and garlic, frying for 4-5 minutes before adding the beef, tomato puree, wine, beef stock, bay leaves, thyme, sugar and porcini. Stir, cover with a lid and transfer to the oven for 2 hours.
4. Remove the dish from the oven and add the carrots, then cover and return to the oven for 1 hour or until the carrots are cooked through and the meat is tender. Halve the pickled walnuts and place on top of the stew.
5. To make the cheesy garlic bread, combine the mozzarella, cheddar cheese, butter, garlic and parsley in a bowl. Season and spread the mixture over the baguette slices. Arrange the baguette slices on top of the stew so they overlap each other, and bake for 15 minutes until the cheese is golden and bubbling. Remove, sprinkle with parsley and serve hot.