Beef Bourguignon

Ingredients for 6 servings:

• 1 ½ kg beef, cut into cubes from the rump
• 200 g smoked pork belly in cubes
• 2 onions, also diced
• 3 garlic cloves (optional)
• 2 carrots, sliced
• 150 ml Madeira (or alternatively sherry or port wine)
• ½ cup cognac
• bay leaves
• salt and pepper
• 1 bottle of red wine (Burgundy, Bordeaux, Lemberger)
• 500 g shallot(s)
• 500 g mushrooms, cleaned

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 20 minutes

after a French chef

Brown the prepared meat, bacon, onions, garlic cloves, and carrots in butter or olive oil. Then add the Madeira wine and flambé with cognac. Add bay leaves, salt, and pepper, top up with 1 bottle of red wine, and simmer gently for 2-3 hours. Then add the peeled shallots and mushrooms and simmer for another 1 hour. Add the wine to compensate for any lost liquid. For purists, nothing else belongs in Boeuf Bourguignon. However, adding raw, peeled potatoes, carrots, and leeks 1-1.5 hours before the end of the cooking time also tastes very good. Side dish: Baguette. Drink: Red wine.