Beef Bourguignon

• 1 tbsp butter
• 3 tbsp olive oil
• 3 slices bacon, roughly chopped
• 12 None small shallots or baby pearl onions, peeled
• 7 oz baby portobello mushrooms, quartered
• 2 None carrots, peeled and sliced
• 4 cloves garlic, peeled and minced
• 1 1/2 lb chuck steak, diced
• 1/4 cup all-purpose flour
• 2 tbsp tomato paste
• 1/2 cup rich red wine, such as cabernet or merlot
• 1/2 cup beef stock
• 1/2 tbsp Dijon mustard
• 1 1/2 tbsp baby potatoes, halved
• 3 None bay leaves
• 4 sprigs fresh thyme, leaves only
• None None crusty bread, to serve

1. Heat butter and 1 tbsp oil in a saucepan over high heat. Add bacon and cook for 2 mins. Add onions, mushrooms, carrots and garlic. Cook for 5 mins, until onions are beginning to color, then set aside.
2. Add remaining oil and brown beef for 1-2 mins per side. Once browned, sprinkle with flour and cook for 1 min. Add tomato paste and cook for 1 min.
3. Return vegetables and bacon to pan, add wine, stock, mustard, potatoes, bay leaves and thyme. Simmer, covered, for 90 mins, or until vegetables are cooked and beef is tender. Remove from heat, season and serve with crusty bread.

butter, olive oil, bacon, shallots, baby portobello mushrooms, carrots, garlic, chuck steak, allpurpose, tomato, rich red wine, beef stock, mustard, baby potatoes, bay leaves, thyme, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/22627 (may not work)