Beef Bourguignon with Crushed Baby Potatoes

The group decided to make this french classic after seeing the Recipe on BBC goodfood by Gordon Ramsay.

We may have made a few changes so here is our variation.
(Serves 4)

1 Tbsp Olive oil
600g Shin Beef
100g Streaky Bacon
350g Shallots
3 Garlic Cloves
250g Mushrooms
750ml of a Red Wine (Burgundy is good)
Firstly chop up the beef into bite size pieces, slice the bacon, quarter the challots, crush the garlic and roughly chop the mushrooms.
Heat up a large pan or casserole dish and add a glug of olive oil. Then fry the beef for a few minutes until brown and set aside.

In the same pan fry off the onions, mushrooms and streaky bacon.

Add the rosemary, thyme and parsley and add the beef back to the pan.

Pour in the wine and about 100ml of water until the ingredients are mostly covered.

Then let this simmer on the hob or put the dish in the oven at 150 degrees for about 3 hours.

We boiled some baby potatoes and lightly crushed them to serve with the Bourguignon.

The group really enjoyed this meal, it had a lovely depth of flavour and was the perfect warming meal   on a cold day.

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