Ingredients
| 1 whole salt |
| 1 dash milk |
| 1 tbsp butter |
| 4 large potatoes |
| 1 whole orange zest |
| 1 handful flat-leaf parsley |
| 500 ml red wine (Burgundy) |
| 2 tbsp plain flour |
| 1 tbsp tomato paste |
| 1 whole beef stock (cube) |
| 2 whole bay leaves |
| 1 tbsp thyme leaves |
| 800 g beef |
| 200 g streaky bacon (smoked; sliced) |
| 3 cloves garlic |
| 1 large carrot |
| 20 whole chestnut mushrooms |
| 350 g shallots |
| 1 pinch pepper |
| 1 pinch salt |
| 3 tsp oil (or fat) |
Preparation
Read full directions on The Macadames at http://themacadames.com/2014/02/13/slow-cooked-beef-bourguignon/
