Boeuf Bourginon
INGREDIENTS
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Serves 4
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900g chuck steak cut into 3cm cubes
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2 tbsp olive oil
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150g streaky bacon, sliced
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1 large carrot, peeled and sliced
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1 large onion, peeled and sliced
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3 garlic cloves, peeled and finely chopped
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2 tbsp plain flour
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500ml red wine
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300ml beef stock
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1 bay leaf
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1 tbsp tomato puree
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Sea salt and ground black pepper
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18 pearl onions or small shallots, peeled
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300g button mushrooms, wiped and left whole
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Good handful of flat-leaf parsley, roughly chopped, to serve
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