Beef Bourguignon (Boeuf Bourguignon) [1]

1.5 kg beef, cut into chunks

150 g diced, thick-cut smoky bacon

300 g white button mushrooms

100 g flour

2 large onions

2 carrots

5 crushed garlic cloves

1 bouquet garni (3 bay leaves, 3 sprigs of thyme, parsley)

2 bottles red wine, preferably Hautes Cotes de Beaune

Oil, salt and pepper, a pinch of nutmeg

1

Peel and chop the onions.
2

Peel the carrots and slice them.
3

Dice the mushrooms.
4

Heat a small amount of oil in a large stew pot and brown the bacon, onions, carrots and mushrooms.
5

When the bacon is browned and the vegetables have started to flop, remove the pot.
6

Flour the chunks of beef and brown the beef.
7

Add salt and pepper, ground nutmeg, the crushed garlic cloves, bouquet garni, bacon, onions and mushrooms.
8

Add wine until the beef is almost covered.
9

Bring to the boil, cover, lower the heat and allow to simmer for 2 and 1/2 hours.
10

Remove the cover and cook for a further 1/2 hour in order to thicken the sauce.
11

Serve with steamed vegetables and potatoes.

Cooks Note

Recipe from Aga Marchewka.