Beef Bourguignon

Ingredients for 5 servings:

• 1 kg beef
• 2 sprigs of thyme
• ½ bunch parsley, flat
• 1 bay leaf
• 750 ml red wine (Burgundy)
• 1 garlic clove(s)
• 350 g mushrooms
• 150 g bacon, streaky
• 2 carrots
• 6 tbsp oil
• salt and pepper
• 30 g butter
• 1 tbsp tomato paste
• 1 tbsp flour
• 250 g shallot(s)

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Cut the meat into pieces, cover, and marinate in red wine for at least 2 hours. Add the parsley, thyme, and bay leaf. Chop the bacon and dice the carrots and garlic. Remove the meat from the marinade and pat dry, while frying the bacon in 2 tablespoons of oil until crispy. Drain the bacon on kitchen paper and fry the meat in the bacon fat until crispy. Season with salt and pepper and remove from the oven. Preheat the oven to 170 degrees Celsius (350 degrees Fahrenheit). Add 1 tablespoon of oil to the pan, fry the garlic and carrots, and stir in the tomato paste. Dust everything with flour and sweat while stirring. Add the meat, bacon, and herbs, as well as the marinade. Bring to a boil briefly. Cover the casserole dish and simmer in the oven for 2.5 hours. I’ve also done this on the stovetop, and it worked just as well. Clean and halve the mushrooms. Peel the shallots and fry them in the remaining oil and butter. Add them to the meat and simmer for 30 minutes. Season again before serving.