Beef Bourguignon | One Pot One Portion Recipe | by Eleanor Wilkinson

Ingredients

• 45g cured bacon lardons (unsmoked)
• 2 tsp olive oil
• 175g lean stewing beef, cut into 1” pieces
• 1 large clove garlic, finely chopped
• 50g shallot, peeled and halved
• 2 tsp tomato puree
• 100ml red wine
• 150ml water
• 2 tsp cornflour
• 1/2 beef stock pot
• 1 sprig thyme
• 1 bay leaf
• 50g carrot, peeled and cut into 1/2 inch chunks
• 50g baby button mushrooms, halved or kept whole if very small
• 1 tbsp chopped fresh parsley, finely chopped
• Black pepper