Boeuf Bourguignon - cooking recipe

Ingredients

2 tbsp olive oil
3 1/3 lbs chuck roast, trimmed and cubed
12 None shallots, peeled
4 slices bacon, chopped
1 tbsp flour
1 tbsp tomato paste
1 cup beef stock
1 cup good red wine
8 oz button mushrooms, halved if large
1 None bouquet garni (thyme stems, parsley stems and bay leaves, tied together)
1/4 cup coarsely chopped parsley
None None Steamed beans, crusty bread, to serve

Preparation

Heat 2 tsp of the oil in a Dutch oven on medium heat. Brown meat in batches 2-3 mins each, adding more oil and reheating pan between batches. Transfer to a plate.
Heat remaining oil in same pan on high heat. Saute shallots and bacon 4-5 mins, until golden.
Add flour and cook, stirring, 1 min. Stir in tomato paste. Gradually add stock and wine, stirring. Return meat to pan with mushrooms and bouquet garni.
Cover and bring to a boil. Reduce heat to very low. Simmer 1 hour. Uncover and simmer for 25-30 mins, until meat is tender and sauce has thickened. Season to taste. Sprinkle with parsley. Serve with steamed green beans and crusty bread.