Beef bourguignon | MummyPages.uk

Ingredients

• 25g (1oz) butter
• 2 tbsp rapeseed oil
• 350g (12oz) small shallots, peeled
• 100g (4oz) pancetta or rindless streaky bacon, cut into small, thin lardons
• 675g (1 ½ lb) chuck steak, cut into bite-sized pieces
• 50g (2oz) seasoned plain flour
• 1 bottle of Burgundy red wine
• 150ml (¼ pint) beef stock
• 2 carrots, chopped
• 2 celery sticks, chopped
• 2 bay leaves
• 2 tsp fresh thyme leaves, plus extra to garnish
• 225g (8oz) small chestnut mushrooms, trimmed
• 2 tbsp brandy
• Sea salt and freshly ground black pepper
• Crusty French bread, to serve