Burgundy meat stew

Ingredients for 6 servings:

• 2 kg goulash, mixed
• 200 g bacon, streaky, smoked
• 500 g onion(s), small
• 3 garlic cloves
• 300 g carrot(s)
• 500 g mushrooms
• Salt
• 2 tbsp oil
• 3 tbsp flour
• 2 tbsp tomato paste
• ½ liter red wine (Burgundy)
• 2 tbsp stock powder, clear
• 4 bay leaves
• 2 tsp thyme, dried
• Salt and pepper, black

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours 10 minutes; Total time approx. 2 hours 50 minutes

also works in a Roman pot

Dice the meat if necessary. Cut the bacon into strips. Peel the onions and garlic. Halve the onions if necessary. Chop the garlic. Peel, wash, and finely dice the carrots. Clean the mushrooms. Fry the bacon in a roasting pan and then remove it. Brown the onions, garlic, carrots, and mushrooms in the frying fat. Season everything with salt and pepper to taste and remove. Heat the oil in the roasting pan. Brown the meat in batches and season well. Add everything to the pot, dust with flour, and sauté. Stir in the tomato paste, deglaze with the wine and 1 liter of water, and bring to a boil. Add the stock powder, bay leaves, and thyme. Cover the stew and simmer in a preheated oven at 200°C (top/bottom heat) for about 2 hours. Serve with baguette, savory brioche, or polenta. One serving of 6 has 833 kcal.