Boeuf Bourguignon

• 2 tbsp olive oil
• 3 1/3 lbs chuck roast, trimmed and cubed
• 12 None shallots, peeled
• 4 slices bacon, chopped
• 1 tbsp flour
• 1 tbsp tomato paste
• 1 cup beef stock
• 1 cup good red wine
• 8 oz button mushrooms, halved if large
• 1 None bouquet garni (thyme stems, parsley stems and bay leaves, tied together)
• 1/4 cup coarsely chopped parsley
• None None Steamed beans, crusty bread, to serve

1. Heat 2 tsp of the oil in a Dutch oven on medium heat. Brown meat in batches 2-3 mins each, adding more oil and reheating pan between batches. Transfer to a plate.
2. Heat remaining oil in same pan on high heat. Saute shallots and bacon 4-5 mins, until golden.
3. Add flour and cook, stirring, 1 min. Stir in tomato paste. Gradually add stock and wine, stirring. Return meat to pan with mushrooms and bouquet garni.
4. Cover and bring to a boil. Reduce heat to very low. Simmer 1 hour. Uncover and simmer for 25-30 mins, until meat is tender and sauce has thickened. Season to taste. Sprinkle with parsley. Serve with steamed green beans and crusty bread.

olive oil, chuck roast, shallots, bacon, flour, tomato, beef stock, red wine, button mushrooms, bouquet garni, parsley, steamed beans

Taken from recipes-plus.com/api/v2.0/recipes/30942 (may not work)