Strange tales kitchen
Beef Bourguignon-French beef stew
650 gram beef chuck steak large dice
2 carrots large chunks
15 shallots peeled
15 garlic cloves peeled
3 rasher bacon cut in strips
1 tsp thyme
2-3 bay leaves
1 tbsp tomato puree
15-20 gram flour
400 ml red wine
500 ml beef stock
Method
1. Place the beef, carrots, shallots, thyme, bay leaf and red wine in a bowl, mix well and marinate overnight in the fridge.
2. Separate all the ingredients, making sure that the beef is patted dry.
3. Pan fry the beef in batches making sure to overcrowd the pan, cook until browned then set aside.
4. In the same pan cook the bacon until browned, add the beef and bacon to a pot or casserole dish then add the garlic cloves.
5. Pan fry the shallots for 1-2 minutes then add to the pot.
6. Pan fry the carrots for 1-2 minutes, add tomato paste cook for 1 minute then add the flour cook for 1 minute, add the red wine bring to the boil then add to the pot.
7. Heat the beef stock and add to the pot, season with salt and pepper cover with a lid or tin foil.
8. Bake in an oven 160 c for about 2-2½ hours
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