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Beef Bourguignon recipe

PUBLISHED: 16:07 01 July 2014 | UPDATED: 16:07 01 July 2014

Tory McTernan Photographer

Tory McTernan Photographer



Serves 4
2 litres chicken stock; 1 bottle of red wine; 1 tsp tomato puree; 1 carrot; 4 cloves of garlic1 sprig of thyme; 100g smoked streaky bacon; 75g butter; 400g whole peeled shallots; 100g baby button mushrooms; 4 rump steaks, cubed; Olive oil; 2 slices of white bread; 50g parsley chopped

-For the sauce, combine the stock, wine, tomato puree, carrot, garlic, thyme and any shallott trimmings into one large pan. Reduce the whole amount by 1/3 until you have the sauce consistency you require.

-Cut the bacon into lardons and place into a bowl.

-In a large pan, heat the butter and add the peeled shallots and bacon lardoons. Cook for 10 minutes, then add the mushrooms and cook for a further two minutes.

-Season with salt and pepper and pour in the finished red wine sauce, then put to one side.

-Cook the diced steaks to your liking and fry the croutons in hot olive oil until golden brown on both sides, season with salt and drain on kitchen paper.

Once the steaks are cooked add them to the hot sauce and then add the parsley at the last minute.

-Finish with the cooked croutons dipped in to the sauce and rolled in the parsley.

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