Beef Bourguignon

Name: Beef Bourguignon
Ingredients: 2 tbsp olive oil; 4.5 lbs beef stew meat, trimmed, cut into chunks; 2 tbsp butter; 10 None shallots, peeled; 9 oz bacon, roughly chopped; 14 oz button mushrooms, halved; 2 cloves garlic, crushed; 1/4 cup all-purpose flour; 1 1/3 cups beef stock; 2 2/3 cups red wine; 2 None bay leaves; 2 sprigs thyme; 1/2 cup flat-leaf parsley, roughly chopped, to serve

13 ingredients

5 steps

Ingredients

2 tbsp olive oil
4.5 lbs beef stew meat, trimmed, cut into chunks
2 tbsp butter
10 None shallots, peeled
9 oz bacon, roughly chopped
14 oz button mushrooms, halved
2 cloves garlic, crushed
1/4 cup all-purpose flour
1 1/3 cups beef stock
2 2/3 cups red wine
2 None bay leaves
2 sprigs thyme
1/2 cup flat-leaf parsley, roughly chopped, to serve

Directions

1

Heat oil in large Dutch oven and cook beef, in batches, until browned all over. Remove beef from pan.
2

Add butter to same pan; cook shallots, bacon, mushrooms and garlic, stirring, until shallots are lightly browned.
3

Sprinkle over flour and cook, stirring, until mixture thickens and bubbles. Gradually add stock and wine and stir until mixture boils and thickens.
4

Return beef and any juices to pan, add bay leaves and thyme and bring to a boil. Reduce heat and simmer, covered, for 2 hours, or until beef is tender, stirring every 30 mins.
5

Discard bay leaves. Serve beef bourguignon sprinkled with parsley.