Beef Bourguignon

Name: Beef Bourguignon
Ingredients: 2 tbsp olive oil; 3 1/3 lbs chuck roast or beef stew meat, trimmed and cut into 1-inch cubes; 12 None shallots, peeled; 4 slices bacon, chopped; 1 tbsp flour; 1 cup beef stock; 1 cup red wine; 8 oz button mushrooms, halved if large; 1 None bay leaf; 1/4 cup coarsely chopped parsley, to serve; None None Crusty bread, to serve

11 ingredients

4 steps

Ingredients

2 tbsp olive oil
3 1/3 lbs chuck roast or beef stew meat, trimmed and cut into 1-inch cubes
12 None shallots, peeled
4 slices bacon, chopped
1 tbsp flour
1 cup beef stock
1 cup red wine
8 oz button mushrooms, halved if large
1 None bay leaf
1/4 cup coarsely chopped parsley, to serve
None None Crusty bread, to serve

Directions

1

Heat 1 tbsp of oil in a Dutch oven on medium-high heat. Cook beef in batches for 2-3 mins, until well browned. Remove from pan.
2

Heat remaining 1 tbsp oil in pan on high heat. Cook shallots and bacon, stirring, for 5 mins, until browned.
3

Add flour and cook, stirring, for 1 min. Stir in stock and wine. Return beef to pan with mushrooms and bay leaf.
4

Cover and bring to a boil. Reduce heat to low. Simmer for 1 hour. Uncover and simmer for another 30 mins, until meat is tender. Sprinkle with parsley and serve with crusty bread.