Beef Bourguignon

Name: Beef Bourguignon
Ingredients: 2 tablespoons olive oil; 3 1/3 pounds chuck roast or beef stew meat, trimmed and cut into 1-inch cubes; 12 shallots peeled; 4 slices bacon chopped; 1 tablespoon flour; 1 cup beef stock; 1 cup red wine; 8 ounces button mushrooms halved if large; 1 bay leaf; 1/4 cup chopped parsley coarsely, to serve; crusty bread to serve

11 ingredients

4 steps

Ingredients

2 tablespoons olive oil
3 1/3 pounds chuck roast or beef stew meat, trimmed and cut into 1-inch cubes
12 shallots peeled
4 slices bacon chopped
1 tablespoon flour
1 cup beef stock
1 cup red wine
8 ounces button mushrooms halved if large
1 bay leaf
1/4 cup chopped parsley coarsely, to serve
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.