Beef Bourguignon Recipe | Food Network UK

Ingredients

• 1 tbsp good olive oil
• 250g dry cured centre cut applewood smoked bacon rashers, diced
• 1.25kg chuck or blade beef cut into 2-cm cubes
• Salt
• Freshly ground black pepper
• 500g carrots, sliced diagonally into 2-cm chunks
• 2 onions, sliced
• 2 cloves garlic, chopped
• 125ml Cognac
• 1 (750ml) bottle good dry red wine such as Cote du Rhone or Pinot Noir
• 1 (500ml) tinned beef stock
• 1 tbsp tomato puree
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
• 4 tbsp unsalted butter at room temperature
• 3 tbsp plain flour
• 500g frozen whole baby onions
• 500g fresh mushrooms, stems discarded, caps thickly sliced
• Country or sour dough bread
• Clove of garlic
• 5g chopped fresh parsley, optional