Beef Bourguignon

Ingredients for 4 servings:

• 1 ½ kg beef (not too lean)
• 2 tbsp flour
• 2 bottles of red wine (strong Burgundy)
• ½ tsp salt and pepper
• 1 bunch of bouquet garni or muslin bag with herbs of Provence
• 250 g dried meat (streaky smoked bacon)
• 300 g shallot(s) or small onions
• 1 clove(s) garlic
• 300 g carrot(s)
• 300 g mushrooms, small

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Cut the meat into large cubes and sear them all over in hot oil. This is best done in batches in a cast-iron roasting pan. This takes a little time, but it’s important! Then dust the meat with flour and let it brown over medium heat. Now gradually deglaze with the wine, reducing a little at a time until the flour has dissolved. Season with salt and pepper and add the herbs. Cover and simmer over low heat for about 1.5 – 2 hours. In the meantime, peel the shallots but leave them whole. Cut the bacon into fairly small pieces and fry with the shallots. Add the garlic in slices; do not brown them any further. Cut the carrots into bite-sized pieces and add them to the onion and bacon mixture along with the mushrooms, and sauté everything for about 20 minutes. After the 2 hours, add to the meat and simmer for about another 10 minutes. Remove the herb bags or bouquet garni. The sauce’s consistency is usually fine; if it’s too thin, thicken with a little butter. As a side dish, you can serve it with pasta, boiled potatoes, or spaetzle. I’ve been cooking it this way for almost 20 years; my guests have always loved it. A good, full-bodied red wine is really important. It doesn’t have to be Burgundy; a full-bodied country wine from the South of France will do, sometimes even better! If you have any leftovers, it tastes even better the next day!