Beef Bourguignon (France) - Dennis Edwards Foodservice

Ingredients

• Olive oil – for cooking
• 1kg braising beef, cut into 3cm pieces – shin or cheek are best
• 2 tbsp plain flour, plus extra to dust
• 250g bacon lardons
• 150g button mushrooms
• 2 tbsp butter
• 250g button onions or shallots, peeled but left whole
• 1 onion, chopped
• 4 garlic cloves, finely chopped
• 3-4 tbsp brandy
• 750ml bottle of red wine – make it a good one!
• 2 large carrots, peeled and cut into chunks
• Bay leaf, fresh parsley and thyme sprig, tied together with string
• To serve: mashed potato, green beans and fresh parsley – fresh bread optional