Beef Bourguignon | Chef's Complements

Ingredients

• 2kg Beef cut into large bite sized pieces
• Sea salt
• Black pepper
• 1 cup of flour
• A few glugs of olive oil
• 65g butter
• 200g smoked bacon or pancetta (optional)
• 12 shallots peeled and halved
• 2 celery sticks sliced
• 2 carrots sliced
• 3 cloves of garlic finely chopped
• 1 tbsp roast rub
• 350ml good quality red wine
• 2 tbsp beef stock stirred into 500ml hot water
• 1 tbsp tomato paste
• 150g whole button or chestnut mushrooms
• A splash of brandy (optional)
• Fresh parsley leaves to garnish