Rachel Khoo cooks boeuf bourguignon with baguette dumplings on The Little Paris Kitchen.

Rachhel says: “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.”

The ingredients are: 900g beef shin or stewing beef, cut into 6 large chunks, 2 tbsp plain flour, 2 tbsp vegetable oil, 150g 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 red wine, 1 tbsp tomato purée, 1 tsp sugar, 1 tsp salt, 10 chestnut mushrooms and parsley leaves, chopped, to garnish.

For the dumplings: 200g stale baguette or other bread (crust included), handful chopped parsley,
250ml milk, pinch of nutmeg, salt and freshly ground black pepper, 1 free-range egg, 1 tbsp plain flour and butter, for frying.