Boeuf Bourguignon

Step by step

1. 1

   Cut beef into 4 cm cubes and dredge in flour.

2. 2

   Render bacon cubes in a heavy pot and remove.

3. 3

   Sear meat in batches in the bacon fat and remove.

4. 4

   Dice onions and carrots and brown in the pot.

5. 5

   Add tomato paste and pressed garlic.

6. 6

   Deglaze with red wine and pour in broth.

7. 7

   Return meat and bacon to pot, add bay and thyme.

8. 8

   Cover and braise over low heat for 2.5 hours.

9. 9

   Add pearl onions and mushrooms sautéed in butter, simmer another 20 minutes.

10. 10

    Serve sprinkled with parsley.