EASY BEEF BOURGUIGNON 🇫🇷🥩 The dish people think takes all day, re-done the way I actually make it. 👀 I’ve cooked beef bourguignon more times than I can count, so I cut out the messy, old-school steps and kept only what matters. Turns out, it’s even better. 👌🏼 Fall-apart beef, red wine, bacon, mushrooms, onions and carrots, cooked low and slow for deep, classic French flavour, but without straining, wasting veg or stressing in the kitchen. 📍SAVE this post to make it at home 👩🏽‍🍳to make it, you will need: 800g Beef cheek or chuck, cubed 200g bacon, diced 1 garlic head, halved 2 bay leaves 2 sprigs rosemary Small bunch fresh thyme 750ml red wine 500ml beef stock 1 small tin tomato paste 3-4 carrots, quartered lengthways 10-15 small mushrooms, halved 10 small pickling onions 1 handful parsley, finely chopped ⭐️Preheat the oven to 150C fan forced/170C. Heat 2 tbsp of oil in an ovenproof casserole and fry the bacon. Set aside. Season the beef and sprinkle with flour. In the bacon fat, sear the beef until brown. Bring the bacon back to the pan. ⭐️Add half a garlic head, the red wine, stock, tomato paste, thyme, rosemary and bay leaves. Cover, and cook in the oven for 2.5 hours. ⭐️In the meantime, brown carrots in butter or oil of choice and set aside. Same with mushrooms and onions. ⭐️Pick out and discard bay leaves, rosemary/ thyme, garlic head. Add carrots, mushrooms, small onions and parsley. Reduce slightly to a syrupy consistency. Taste then add salt and pepper to taste. If needed, thicken the sauce by mixing 1 tbsp flour in a small amount of sauce before returning to the oven for 20-30mins. ⭐️Serve with crusty bread, mash, or pasta. Bon app’! 🤗 #beefbourguignon #frenchrecipe #EasyRecipes - @tastyfeedsdaily