Beef Bourguignon Recipe - Great British Chefs

Ingredients

• 1kg braising beef, cut into approx. 5cm cubes
• 750ml of dry red wine, Louise used a Burgundy Pinot Noir
• 1 onion, peeled and quartered
• 1 bay leaf
• 2 garlic cloves, peeled and lightly crushed with the back of a knife
• 2 sprigs of thyme
• 3 tbsp of plain flour
• 3 shallots, finely chopped
• 1 garlic clove, crushed
• 80ml of brandy
• 1 tbsp of tomato purée
• 250ml of beef stock, fresh
• 1 bouquet garni, made from 2 sprigs of parsley, 1 bay leaf and 2 sprigs of thyme, tied together with kitchen string
• 3 tbsp of olive oil
• 20g of butter
• sea salt
• freshly ground black pepper
• 200g of smoked bacon lardons
• 250g of chantenay carrots, scraped and trimmed
• 12 shallots, small
• 200g of button mushrooms
• 1 handful of flat-leaf parsley, chopped
• 1 tbsp of olive oil