user24 · June 16, 2016 06:43
diff --git a/bourguignon.txt b/bourguignon.txt
 Cover cubed beef in flour, pepper & thyme.
 Fry with oil & soon add a shot of lightly peated whisky, e.g. Jura Superstition.
 Add rough chopped onion, thinly sliced carrots, 1 large crushed garlic clove and quartered button mushrooms.
 Fry till onions soft.
 Add about 250ml of beef stock with extra thyme (I used a whole cube of Kallo Beef stock)
 Simmer to reduce.
 Add about 300ml of full bodied red wine, e.g. Merlot, and some more whisky (this time I used Penderyn as it's lighter)
 Simmer to reduce.
 Serve with steamed veg and bread, dumplings, or spring onion mash, or use as a pie filling.
	Cover cubed beef in flour, pepper & thyme.
	Fry with oil & soon add a shot of lightly peated whisky, e.g. Jura Superstition.
	Add rough chopped onion, thinly sliced carrots, 1 large crushed garlic clove and quartered button mushrooms.
	Fry till onions soft.
	Add about 250ml of beef stock with extra thyme (I used a whole cube of Kallo Beef stock)
	Simmer to reduce.
	Add about 300ml of full bodied red wine, e.g. Merlot, and some more whisky (this time I used Penderyn as it's lighter)
	Simmer to reduce.
	Serve with steamed veg and bread, dumplings, or spring onion mash, or use as a pie filling.