Beef Bourguignon

• 2 tbsp olive oil
• 4.5 lbs beef stew meat, trimmed, cut into chunks
• 2 tbsp butter
• 10 None shallots, peeled
• 9 oz bacon, roughly chopped
• 14 oz button mushrooms, halved
• 2 cloves garlic, crushed
• 1/4 cup all-purpose flour
• 1 1/3 cups beef stock
• 2 2/3 cups red wine
• 2 None bay leaves
• 2 sprigs thyme
• 1/2 cup flat-leaf parsley, roughly chopped, to serve

1. Heat oil in large Dutch oven and cook beef, in batches, until browned all over. Remove beef from pan.
2. Add butter to same pan; cook shallots, bacon, mushrooms and garlic, stirring, until shallots are lightly browned.
3. Sprinkle over flour and cook, stirring, until mixture thickens and bubbles. Gradually add stock and wine and stir until mixture boils and thickens.
4. Return beef and any juices to pan, add bay leaves and thyme and bring to a boil. Reduce heat and simmer, covered, for 2 hours, or until beef is tender, stirring every 30 mins.
5. Discard bay leaves. Serve beef bourguignon sprinkled with parsley.

olive oil, beef stew meat, butter, shallots, bacon, button mushrooms, garlic, allpurpose, beef stock, red wine, bay leaves, thyme, flatleaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/28046 (may not work)