Beef Bourguignon

Ingredients for 6 servings:

• 1 root(s) parsley
• 1 bunch parsley (flat)
• 1 sprig(s) of thyme
• 1 ½ kg beef
• 4 tbsp oil
• 3 cloves garlic
• 2 tbsp flour
• 1 bottle of wine, Burgundy
• 2 bay leaves
• 400 g shallot(s) (alternatively small onions)
• 3 carrots
• 400 g mushrooms
• 1 lemon(s)
• 150 g bacon (streaked bacon)
• 70 g tomato paste

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Peel the parsley root and tie it together with the parsley and thyme. Cut the meat into large cubes and brown it all over in hot oil. Add the crushed garlic. Season with salt and pepper (black pepper), and dust with flour. Add the wine, bay leaves, and the herb bouquet. Simmer for approximately 1 hour 30 minutes. Score the shallots lengthwise, pour boiling water over them, and press them out of their skins. Peel the carrots, halve them lengthwise, and slice them. Peel and wash the mushrooms, and drizzle with lemon juice. Cut the bacon into strips and fry. Add the shallots and carrots and sauté briefly. Pour in 100 cc of water and sauté in a covered pan for 15 minutes. Add the mushrooms and tomato paste to the meat. Simmer everything for another 10 minutes. Season with salt and pepper. Remove the bay leaves and herb bouquet.