🍷 Beef bourguignon

Ingredients

• Beef chuck (cubed)200 g
• Bacon (lardons)30 g
• Carrot60 g
• Pearl onion60 g
• Button mushroom50 g
• Red wine (Burgundy)75 g
• Beef broth80 g
• Flour8 g

Instructions

1. Render the lardons in a Dutch oven until crisp, set aside. Brown the beef in the rendered fat in batches.
2. Sprinkle the flour over the beef, stir 2 minutes to cook out, deglaze with the red wine.
3. Add broth, bacon, chopped carrot, a bouquet garni and salt. Simmer covered 2 hours on low or in a 150°C oven.
4. In a pan, sauté the pearl onions and mushrooms in butter until golden. Stir into the stew, simmer 15 more minutes. Serve with mashed potato.