Beef Bourgignon

This Classic French Stew is a Winter staple in my house, I hope you enjoy.

Ingredients  serves 4

1 LB of Good quality Beef cut into bite size chunks
3 Onions roughly chopped
3 Carrots roughly chopped
3 shallots roughly chopped
2 sprigs of thyme
2 bay leaves
Bunch of parsley roughly chopped
4 rashes of bacon diced
1 bottle of red wine
1 large glass of brandy
200 grams of mushrooms finely chopped
Butter
200 grams of baby onions

Method

1) Marinate the beef with the onions, carrots , shallots, garlic and herbs in the wine over night, Remove the meat  and reserve the marinade
2) In a saucepan fry the bacon and then add the meat and brown, add the brandy and flame, then add the reserve marinade.
3) Cover and simmer on a low flame for about 2-3 hrs. ( you can cook the day before and reheat in the oven)
4)  30 minutes before the end add the baby onions, fry the mushrooms in butter and also add to the stew.
5)  Serve when the onions are tender and add salt and pepper and Enjoy.


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