Tender Beef Bourguignon

Name: Tender Beef Bourguignon
Total time: 20 min
Ingredients: 1.3—1.5kg stewing beef such as shin or cross-cut, trimmed and cut into 3cm chunks; 1/2 cup rice flour or plain flour; 1 tsp salt; 1/2 tsp freshly ground black pepper; 6 rashers streaky bacon diced; 500g mushrooms halved or quartered; 2 carrots peeled and diced; 2 onions diced; 4 cloves garlic crushed; 2 x 400g cans crushed tomatoes; 2 cups red wine or beef stock; 2 tbsp Dijon mustard; 1 tbsp soft brown sugar; 2 tsp finely chopped rosemary; 1/4 cup chopped parsley to serve

www.langbein.com

Tough, muscular cuts of meat like beef shank, cheek and chuck are best cooked long and slow as they contain lots of tough, sinewy collagen that will break down into rich gelatin when cooked gently...

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Ingredients

1.3—1.5kg stewing beef such as shin or cross-cut, trimmed and cut into 3cm chunks
1/2 cup rice flour or plain flour
1 tsp salt
1/2 tsp freshly ground black pepper
6 rashers streaky bacon diced
500g mushrooms halved or quartered
2 carrots peeled and diced
2 onions diced
4 cloves garlic crushed
2 x 400g cans crushed tomatoes
2 cups red wine or beef stock
2 tbsp Dijon mustard
1 tbsp soft brown sugar
2 tsp finely chopped rosemary
1/4 cup chopped parsley to serve