Boeuf bourguignon with baguette dumplings

Name: Boeuf bourguignon with baguette dumplings
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Cuisine: French
Ingredients: 900g/2lb beef shin or stewing beef, cut into 6 large chunks; 2 tbsp plain flour; 2 tbsp vegetable oil; 150g/5½oz lardons or cubes of smoked bacon; 10 button onions or shallots, peeled; 2 cloves garlic, crushed flat; 1 bay leaf; bunch parsley, stalks only; sprig of thyme; sprig of rosemary; 3 cloves; 10 peppercorns, crushed; 500ml/18fl oz red wine; 1 tbsp tomato purée; 1 tsp sugar; 1 tsp salt; 10 chestnut mushrooms; parsley leaves, chopped, to garnish; 200g/7oz stale baguette or other bread (crust included); handful chopped parsley; 250ml/9oz milk; pinch of nutmeg; salt and freshly ground black pepper; 1 free-range egg; 1 tbsp plain flour; butter, for frying

Instructions

Prep:1hCook:2h

Each region in France uses their own local red wine for this dish, so you don’t need to use a bottle of Burgundy. Dumplings made from leftover baguettes make a great alternative to potatoes, as well as soaking up the juices from the stew.

Updated at: Thu, 21 Nov 2024 12:25:51 GMT