Beef Bourguignon with Purple Sprouting Broccoli

1. Toss the beef with the flour, salt and black pepper. Heat a large sauté pan until hot, add half the olive oil and the pancetta and fry for 1-2 minutes until golden brown.

2. Add the beef and fry until browned on each side. Add the shallot, onions and garlic and fry until just softened. Add the brandy and flame to burn off the alcohol. Add the red wine and beef stock and bring to a simmer. Add the bouquet garni then cover and cook on a low heat for 2 hours until tender and just thickened.

3. Check the seasoning before serving.

4. Plunge the broccoli into salted boiling water and cook for 2 to 3 minutes, drain. In a frying pan, heat the butter until foaming. Toss the broccoli and serve with the beef.