Beef bourguignon Archive

Name: Beef bourguignon Archive
Ingredients: 2 tbsp plain flour; salt and freshly ground black pepper; 1 kg/2lb 4oz blade of beef, cut into large cubes; 2 tbsp olive oil; 150g/5Â½oz pancetta, cut into small chunks; 2 shallots, finely chopped; 1 garlic clove, crushed; 50ml/2fl oz brandy; 500ml/18fl oz Burgundy red wine, or other red wine; 250ml/9fl oz beef stock; 1 bouquet garni made up of 2 bay leaves, 2 sprigs thyme, 2 sprigs flatleaf parsley; 25g/1oz butter; 150g/5Â½oz peeled baby shallots (or frozen button onions); 200g/7oz chestnut mushrooms; 1kg/2lb 4oz floury potatoes, peeled and cut into chunks; 110g/4oz butter; 110ml/4fl oz full-fat milk; 1 tbsp olive oil; 100g/3Â½oz small pearl onions, peeled (or frozen button onions); 100g/3Â½oz pancetta, cut into lardons; 150g/5Â½oz button mushrooms, stalks removed left whole; Â½ bunch flatleaf parsley, finely chopped

beebrecipes.co.uk

A classic winter recipe this one. Make it in advance and store in the freezer for a hearty meal over the Christmas period.

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Ingredients

2 tbsp plain flour
salt and freshly ground black pepper
1 kg/2lb 4oz blade of beef, cut into large cubes
2 tbsp olive oil
150g/5Â½oz pancetta, cut into small chunks
2 shallots, finely chopped
1 garlic clove, crushed
50ml/2fl oz brandy
500ml/18fl oz Burgundy red wine, or other red wine
250ml/9fl oz beef stock
1 bouquet garni made up of 2 bay leaves, 2 sprigs thyme, 2 sprigs flatleaf parsley
25g/1oz butter
150g/5Â½oz peeled baby shallots (or frozen button onions)
200g/7oz chestnut mushrooms
1kg/2lb 4oz floury potatoes, peeled and cut into chunks
110g/4oz butter
110ml/4fl oz full-fat milk
1 tbsp olive oil
100g/3Â½oz small pearl onions, peeled (or frozen button onions)
100g/3Â½oz pancetta, cut into lardons
150g/5Â½oz button mushrooms, stalks removed left whole
Â½ bunch flatleaf parsley, finely chopped