Name: Boeuf à la Bourguignonne
Yield: 6
Ingredients: 1.5kg well-hung beef chuck, shin, or cheek, cut in large bite-size chunks, and dipped in seasoned plain white flour; 5 onions, roughly chopped; 5 carrots, roughly chopped; 5 shallots, roughly chopped; 3 cloves garlic, chopped; 6 sprigs thyme; 2 bay leaves; 1 bottle punchy red wine (see above); 6 thick slices streaky bacon or pancetta, cubed; 1 large glass brandy; 250ml good beef stock; 1 small calf’s foot (optional, but preferable!); Walnut-sized lump of butter; Glug of olive oil; 250g mushrooms, finely chopped; 200g baby onions, peeled, or small shallots, peeled; Salt and pepper; 1 handful parsley, roughly chopped

VMG Recipes