Jen's beef bourguignonne – Pinot Shop

Ingredients

• 2-2.5 kg chuck or blade steak cut into 4cm cubes
• 1 large onion, sliced into half rings
• 2 large carrots, chopped into large pieces
• 4 cloves garlic, peeled and crushed
• 2-3 bay leaves, fresh or dried, left whole
• 6 large sprigs fresh thyme
• 1 bottle pinot noir or other soft, light red
• 1 large knob butter
• 1 tbsp olive oil
• 2 large carrots, chopped coarsely
• 12 shallots, peeled and cut in half if large
• 1 small tub tomato paste
• 3 tbsp (level) flour
• 200ml veal or beef stock
• salt and pepper
• 250g streaky bacon cut into very thick slices
• 200g Honey Brown or Portobello mushrooms cut in half