European Recipes

Beef Bourguignon

By Amy @ cookbookmaniac

One personality flaw that I admit to without any hint of shame is that my eyes are bigger than my tummy (I think I am safe admitting it here). I almost always order more food than I can stomach and therefore doggy-bags are a common occurrence when dining out. I cannot be trusted without a measuring spoon as eye-balling ingredients will always lead to too much salt, spice and all things nice. I am also guilty of going to the supermarket for milk and bread and coming back with an entire trolley full of goodies. I almost eat an entire meal whilst "taste-testing" whatever is on the stove-top and always get caught red-handed because I am constantly hovering over the pot with a spoon. This is what happened when I was making this delicious Beef Bourguignon. I instantly blamed the recipe for smelling so good that I couldn't resist the urge. I wasn't going to blog about this stew because it has been blogged a million times before, but this recipe was out-of-this-world delicious. I also appreciated the fact that it is a short-cut version to the real thing but it is still big in terms flavour. Beef Bourguignon Recipe adapted from Meat by Adrian Richardson 1kg beef blade, cut into 2cm cubes salt and pepper olive oil 150g smoky bacon, cut into 2cm cubes 100g unsalted butter 10 shallots, chopped 1 medium onion, finely diced 1 medium carrot, finely diced 200g button mushrooms, halved if they're large 1 tablespoon…