Boeuf bourguignon with baguette dumplings recipe
 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. 900g/2lb beef shin or stewing beef, cut into 6 large chunks2 tbsp plain flour2 tbsp vegetable oil150g/5½oz lardons or cubes of smoked bacon10 button onions or shallots, peeled2 cloves garlic, crushed flat1 bay leafbunch parsley, stalks onlysprig of thyme sprig of rosemary 3 cloves10 peppercorns, crushed500ml/18fl oz red wine1 tbsp tomato purée1 tsp sugar1 tsp salt10 chestnut mushroomsparsley leaves, chopped, to garnish 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 parsley250ml/9oz milkpinch of nutmegsalt and freshly ground black pepper1 free-range egg1 tbsp plain flourbutter, for frying 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 Method Preheat the oven to 150C/300F/Gas 2. Dust each piece of meat with flour. Heat the oil in a large casserole over a high heat and fry the meat in batches until browned. Remove each batch, keeping the oil, then fry the lardons, onions and garlic in the same pan until golden brown. Add in the herbs and spices and return the meat to the pan. Add 300ml/10fl oz water, the wine, tomato paste, sugar and salt. Scrape up the caramelised bits as they will add flavour.Cover, place in the oven and cook for three hours or until the meat is tender and almost falling apart.Cut the baguette into small cubes and place in a bowl. Add the parsley. Bring the milk to a boil and pour over. Stir so that the milk is absorbed evenly, then cover and leave for 15 minutes. Season with nutmeg, salt and pepper, stir in the egg, and mix in one tablespoon flour. If the mix is too wet (it should be moist and only slightly sticky), add a second spoon of flour. Wet your hands a little to help stop the dough sticking to them, then make 12-14 dumplings (smaller than a golf ball).About 20 minutes before the stew is ready, add the mushrooms into the stew and season with salt to taste. Meanwhile, heat a knob of butter in a large frying pan and fry the dumplings on a medium heat for five minutes or until golden-brown and crisp, then drain. Garnish the stew with parsley and serve with the dumplings. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Dust each piece of meat with flour. Heat the oil in a large casserole over a high heat and fry the meat in batches until browned. Remove each batch, keeping the oil, then fry the lardons, onions and garlic in the same pan until golden brown. Add in the herbs and spices and return the meat to the pan. Add 300ml/10fl oz water, the wine, tomato paste, sugar and salt. Scrape up the caramelised bits as they will add flavour. Dust each piece of meat with flour. Heat the oil in a large casserole over a high heat and fry the meat in batches until browned. Remove each batch, keeping the oil, then fry the lardons, onions and garlic in the same pan until golden brown. Add in the herbs and spices and return the meat to the pan. Add 300ml/10fl oz water, the wine, tomato paste, sugar and salt. Scrape up the caramelised bits as they will add flavour. Cover, place in the oven and cook for three hours or until the meat is tender and almost falling apart. Cover, place in the oven and cook for three hours or until the meat is tender and almost falling apart. Cut the baguette into small cubes and place in a bowl. Add the parsley. Bring the milk to a boil and pour over. Stir so that the milk is absorbed evenly, then cover and leave for 15 minutes. Cut the baguette into small cubes and place in a bowl. Add the parsley. Bring the milk to a boil and pour over. Stir so that the milk is absorbed evenly, then cover and leave for 15 minutes. Season with nutmeg, salt and pepper, stir in the egg, and mix in one tablespoon flour. If the mix is too wet (it should be moist and only slightly sticky), add a second spoon of flour. Wet your hands a little to help stop the dough sticking to them, then make 12-14 dumplings (smaller than a golf ball). Season with nutmeg, salt and pepper, stir in the egg, and mix in one tablespoon flour. If the mix is too wet (it should be moist and only slightly sticky), add a second spoon of flour. Wet your hands a little to help stop the dough sticking to them, then make 12-14 dumplings (smaller than a golf ball). About 20 minutes before the stew is ready, add the mushrooms into the stew and season with salt to taste. About 20 minutes before the stew is ready, add the mushrooms into the stew and season with salt to taste. Meanwhile, heat a knob of butter in a large frying pan and fry the dumplings on a medium heat for five minutes or until golden-brown and crisp, then drain. Meanwhile, heat a knob of butter in a large frying pan and fry the dumplings on a medium heat for five minutes or until golden-brown and crisp, then drain. Garnish the stew with parsley and serve with the dumplings. Garnish the stew with parsley and serve with the dumplings. Recipe tips Make the stew the day before to give the flavours time to develop. Add the mushrooms before gently reheating (no boiling). The dumplings can be kept in an airtight container in the fridge for 2 hours.