Beef Bourguignon - cooking recipe

Ingredients

2 tbsp olive oil
4.5 lbs beef stew meat, trimmed, cut into chunks
2 tbsp butter
10 None shallots, peeled
9 oz bacon, roughly chopped
14 oz button mushrooms, halved
2 cloves garlic, crushed
1/4 cup all-purpose flour
1 1/3 cups beef stock
2 2/3 cups red wine
2 None bay leaves
2 sprigs thyme
1/2 cup flat-leaf parsley, roughly chopped, to serve

Preparation

Heat oil in large Dutch oven and cook beef, in batches, until browned all over. Remove beef from pan.
Add butter to same pan; cook shallots, bacon, mushrooms and garlic, stirring, until shallots are lightly browned.
Sprinkle over flour and cook, stirring, until mixture thickens and bubbles. Gradually add stock and wine and stir until mixture boils and thickens.
Return beef and any juices to pan, add bay leaves and thyme and bring to a boil. Reduce heat and simmer, covered, for 2 hours, or until beef is tender, stirring every 30 mins.
Discard bay leaves. Serve beef bourguignon sprinkled with parsley.