Burgundy beef stew

Ingredients for 4 servings:

• 1 kg lean beef from the leg
• 125 g smoked bacon, streaky
• 2 tbsp oil
• Salt and pepper, black
• 1 m.-sized carrot(s)
• 375 g onion(s), small
• 2 cloves garlic
• 3 tbsp flour
• 1 tbsp tomato paste
• 375 ml broth, clear
• 300 ml dry red wine (e.g. Burgundy)
• 2 bay leaves
• 1 tsp thyme, dried or fresh
• 1 bunch of parsley
• 250 g mushrooms

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boeuf Bourguignong, goulash – variant from France

Wash the meat, pat dry, and cut into 4-5 cm cubes. Cut the bacon into strips. Fry in a roasting pan in 1 tablespoon of hot oil, then remove. Brown the meat in batches in the bacon fat. Season with salt and pepper and remove. Peel the carrot, 2 onions, and garlic. Finely dice and sauté in the frying fat. Add the meat and bacon back in. Dust everything with flour and sauté. Stir in the tomato paste. Deglaze with the stock and wine and bring to a boil. Season generously with salt and pepper. Add the bay leaves and sprinkle with thyme. Mix everything well. Cover the beef and braise in a preheated oven (electric oven 200°C, fan oven 180°C, gas mark 3) for about 2 hours. Clean and wash the mushrooms. Peel the remaining onions. Heat 1 tablespoon of oil. Brown both ingredients, season, and add to the meat 30 minutes before the end of the cooking time. Wash and finely chop the parsley. Season the meat stew to taste and sprinkle with parsley. You can serve it with plain baguette. We really like gnocchi (even though it’s a bit of a stylistic change).