Beef Bourguignon Provencal

• 5 pounds stewing beef (2Kg) gravy beef or oyster blade chopped into 11/2 inch cubes
• 2 ounces butter (60 grams)
• 1/2 pound bacon (250 grams) in one piece chopped into 1/2 inch dice
• 2 tablespoons flour, unbleached all-purpose
• 2 cups red wine (500ml) full bodied red
• 1 cup beef stock (250ml)
• 1 each beef bouillon cubes or 125 ml of beef demi glaze
• 4 each shallots (or use small pickling onions) - finely chopped
• 3 cloves garlic finely chopped
• 2 tablespoons tomato paste
• 1 each bouquet garni 3 bay leaves,5 parsely stalks and 2 sprigs thyme tied together with string
• 14 small onions peeled but left whole with root end intact
• 1/2 pound mushrooms, button (250 grams) left whole
• 3 tablespoons italian parsley chopped

1. Mix the wine, stock, demi-glace (or use a stock cube), tomato paste & garlic in a glass measure and set aside.
2. Tie the herbs together with kitchen string to make a bouquet garni.
3. In a large, flame-proof, heavy bottomed casserole...
4. Heat butter and fry bacon (kaiserfleisch) until crisp remove & set aside.
5. Brown the beef cubes well (most important to develop rich flavour) in batches (do not crowd) and set aside on a plate dont worry about the bottom of the casserole if it is starting to stick.
6. It's that fond that will deliver the flavour.
7. Return all the beef to the casserole and sprinkle in the flour stir for few moments or until you can no longer see any specks of white flour.
8. Pour in the liquids and garlic.
9. Add the chopped shallots and herbs and good grind of pepper
10. Bring to the boil & reduce heat to a low simmer; pop on the lid and simmer for 1 3/4 hours.
11. Brown the whole onions in a skillet with a knob of butter; add to casserole and continue cooking for a further half hour.
12. Brown the mushrooms in a skillet with a knob of butter and mushrooms and cooked kaiserfleisch (bacon) to casserole; - cook for 15 minutes or so uncovered.
13. Taste and adjust seasoning with salt if needed.
14. Serve with egg noodles or dry roasted potatoes and crusty bread and a glass of the same red wine that you used to cook the beef.

stewing beef, butter, bacon, flour, red wine, beef stock, glaze, shallots, garlic, tomato paste, bouquet garni, onions, mushrooms, italian parsley

Taken from recipeland.com/recipe/v/beef-bourguignon-provencal-50423 (may not work)