Beef bourguignon

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Our fabulous beef bourguignon it’s the perfect recipe.

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Ingredients

3 pounds boneless beef chuck

Flour to coat

3 tablespoons extra-virgin olive oil

6 slices bacon, diced

4 large carrots, quartered diagonally, cut into 1-inch lengths

2 yellow onions, sliced

1 teaspoon coarse salt

2 teaspoons cracked black pepper

2 cloves garlic, chopped

1⁄2 cup cognac or good brandy

1 750 ml bottle good dry red wine (such as Burgundy)

2 1⁄2 cups beef broth

1 tablespoon tomato paste

1 teaspoon thyme, chopped

1 bay leaf

1 pound fresh mushrooms, sliced

2 cups pearl onions, peeled

coarse salt and cracked black pepper

1 sprig fresh parsley, chopped, to serve

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Preheat oven to 300°. cut beef into cubes and roll in flour; set aside. Fry bacon with olive oil in large heavy oven-proof skillet or dutch oven such as Le creuset; remove and drain. add beef and brown; set aside with bacon. toss carrots and onions in salt and pepper; add to fat in skillet and cook for about 10 minutes; add garlic and cook another minute. add cognac and ignite with match to burn off alcohol. Place beef and bacon back into skillet and add wine, stock, paste, thyme, bay leaf, salt and pepper; cover and bake in oven for 2 hours.

In another skillet, fry mushrooms and pearl onions with 1 teaspoon olive oil for 2 minutes; add to cooked stew and place back into oven for another 30 minutes. season with salt and pepper to taste. sprinkle with parsley and serve with good crusty bread. serves 6.