Place dry beef chunks into a plastic bag with 1 tablespoon of flour and a good pinch of salt and pepper. Shake well to coat the meat in flour and seasoning. Brown meat in a large over proof casserole dish (in a good splash of olive oil) until lightly caramelised – remove from pan.
In the same pan add a dash more oil and diced streaky bacon. Sauté until lightly browned and remove from pan (place with beef). Add onion, celery, carrot to pan and cook for 2 minutes - stirring. Add garlic, remaining tablespoon of flour, beef, bacon, tomato paste and red wine – Stir well. Allow wine to simmer for a few minutes before adding stock, bay leaf and thyme leaves. Place a lid on the pot and cook in a moderate oven (170 degrees) for 2-3 hours until meat in very tender.
Meanwhile, sauté the mushrooms and shallots in a buttered frying pan for 3-5 minutes until softened. Season mushrooms with salt and pepper. Add mushrooms and shallots to the beef just before serving. Stir through.
Serve Boeuf Bourguignon with silky mashed potatoes and some green on the side.
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