Beef Bourguignon

Ingredients for 4 servings:

• 1 kg beef for goulash, diced
• 1 vegetable onion(s), coarsely chopped
• 280 g mushrooms, from the can
• 125 g streaky bacon, diced
• 1 tbsp tomato paste
• 2 carrots, thinly sliced
• 2 tbsp vegetable oil
• 1 garlic clove(s), halved
• 1 small bay leaf
• some parsley, dried
• some thyme, dried
• some rosemary, dried (ground)
• 2 cloves
• 2 black peppercorns
• 1 tsp sugar
• 200 ml red wine, dry
• 500 ml beef broth, seasoned
• salt and pepper
• Sauce thickener, dark, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 7 hours; Total time approx. 7 hours 30 minutes

a recipe for a 3.5 L. crockpot / slow cooker

Heat the oil in a large skillet over medium heat. Add the bacon and onion and sauté briefly, stirring occasionally. Then transfer the onion mixture to the Crock Pot. In the same skillet, brown the beef goulash briefly, but not too hot. Add the tomato paste, mix with the meat, and lightly roast everything until it begins to smell. Transfer the beef goulash to the Crock Pot and mix the ingredients briefly. Then add the carrots to the dish, followed by the drained mushrooms. Sprinkle the spices and garlic over the dish and pour over the liquid. Cover. The simmering time on medium heat is approximately 6-7 hours. Then, if desired, stir in the dark sauce thickener while simultaneously “fishing” the spices from the pot. Now set the Crock Pot to HIGH and continue simmering until the desired sauce consistency is reached. This will take about another hour. Season the dish with salt, pepper, and sugar and serve. Serve with tagliatelle or homemade spaetzle and a small salad.