Recipe for Beef Bourguignon | Dublin Cookery School

Ingredients

• 25g flour
• 1.2kg stewing beef, cut into large bite size chunks
• Salt
• Sunflower Oil
• 1 large or 2 medium onions, finely chopped
• 1 medium carrot, finely chopped
• 2 cloves garlic, crushed
• 150ml full-bodied red wine
• 3 small sprigs thyme
• 1 bay leaf
• 500ml veal or brown chicken stock
• 300g pearl onions, peeled
• 10g butter
• 10g sugar
• 150g unsmoked bacon lardons
• 200g small chestnut mushrooms, whole (if large, quarter them)
• 1 sprig thyme
• Pitta breads
• Creme fraiche
• Pickled shallots