Beef in red wine with vegetables

Ingredients for 6 servings:

• 1 ½ kg beef from the leg
• 3 tbsp olive oil
• 1 tsp thyme
• ½ bottle of wine, red Burgundy wine
• 2 tbsp flour
• 5 tbsp oil
• 2 cloves garlic
• Salt
• Pepper, freshly ground
• 2 bay leaves
• 1 sprig(s) rosemary
• ½ bunch thyme
• ½ kg shallot(s)
• 3 carrots
• 100 g bacon, streaky
• 400 g mushrooms
• 2 tbsp tomato paste

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 6 hours

Beef Bourguignon

Cut the meat into pieces, then place it in a bowl and marinate with olive oil, thyme, and wine for about three to four hours. Drain the meat, pat dry, and dust it thinly with flour. Brown it all over in hot oil. Add the crushed garlic, salt, and pepper. Stir in the marinade, bay leaves, and herbs. Cover and simmer over low heat for about 1 1/2 hours. Meanwhile, peel the shallots, peel the carrots, and slice them diagonally into long slices. Briefly sauté them in the remaining oil and add them to the meat. Continue simmering for another hour. Cut the bacon into very fine strips and fry in a pan over low heat. Add the tomato paste, bacon, and mushrooms to the braised meat for the last 15 minutes. Season with salt. A French baguette goes wonderfully with this.