Boeuf bourguignon – Food & Home Magazine

Ingredients

• 1kg chuck steak
• salt and freshly ground black pepper, to taste
• 30ml (2 tbsp) flour
• 45ml (3 tbsp) olive oil
• 15 button onions, peeled
• 1 onion, chopped
• 100g streaky bacon or pancetta, cut into strips
• 2 garlic cloves, roughly chopped
• 3 bay leaves
• 3 sprigs fresh thyme
• 1 bottle of red wine (Burgundy or Cabernet Sauvignon)
• 500ml (2 cups) beef stock
• 250g baby button mushrooms
• crusty French bread, to serve