Beef Bourguignon Recipe

• 1 1/2 lb Chuck steak, cut into 1 inch cubes
• 1 bot gutsy red wine
• 2 x Onions, sliced (2 to 3)
• 2 x Carrots, sliced
• 4 ounce Streaky bacon, cut in lardons
• 1 lb Button mushrooms
• 1/2 lb Button onions, kept whole
• 2 x Cloves garlic, thinly sliced
• 1/2 lb New potatoes, peeled
• 1 shot brandy
• 1 x Bouquet garni Fresh parsley to garnish A knob of butter Flour for dusting

1. Marinade the beef in red wine with a bouquet garni for at least 2 hrs..
2. Drain and dry the beef, retaining the wine.
3. Sprinkle the diced beef with the flour to cover.
4. Add in a knob of butter with some salt and pepper to a frying pan, add in the beef and fry on a medium heat to seal and brown the meat.
5. Add in the onions, carrots and garlic o the beef, add in a shot of brandy and allow the alcohol to burn off, then add in the marinade and simmer for 1 1/2 hrs.
6. Add in some butter and oil to a pan and place on a medium heat.
7. Add in the bacon and fry, turning when crispy.
8. Next add in the baby onions and new potatoes.
9. Cover and cook till the onions and potatoes are golden brown.
10. Separate the beef from the carrots and onion dish.
11. Pass the sauce and vegetables through a mouli legume and place back into the pan.
12. Add in the beef, potatoes and onions.
13. Add in 1/4 bottle of red wine.
14. Place in a pre-heated oven - 150C/320F/Mark 3 for 1 1/2 hrs.
15. Remove from the oven and garnish with fresh parsley.

steak, gutsy red wine, onions, carrots, bacon, mushrooms, button onions, garlic, new potatoes, brandy, bouquet garni

Taken from cookeatshare.com/recipes/beef-bourguignon-81632 (may not work)