Ingredients

Ingredients For the beef bourguignon

• 2 tbsp plain flour

• salt and freshly ground black pepper

• 1 kg/2lb 4oz shin of beef, cut into large cubes

• 2 tbsp olive oil

• 150g/5oz pancetta, cut into small chunks

• 1 shallot, finely chopped

• 1 large onion, sliced

• 1 garlic clove, crushed

• 50ml/2fl oz brandy

• 500ml/18fl oz Burgundy, or other red wine

• 250ml/9fl oz beef stock

• 1 bouquet garni made up of 2 bay leaves, 2 sprigs thyme, 2 sprigs flat leaf parsley

• 25g/1oz butter

• 150g/5oz small baby onions

• 200g/7oz chestnut mushrooms

For the mash

• 1kg/2lb 4oz floury potatoes, peeled and cut into chunks

• 110g/4oz butter

• 110ml/4fl oz full-fat milk

For the glazed carrots

• 50g/2oz butter

• 20 small carrots, peeled

• 2 tbsp caster sugar

• 2 tbsp honey

• 75ml/3fl oz water

Description

Try James Martin's Recipe For Slow-cooked Beef In A Rich Sauce Served With Roasted Baby Carrots And Creamy Mash.

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