Ingredients:
For the boeuf bourguignon:
● 150 g smoked bacon
● Olive oil
● 750 g beef to stew
● 1 onion
● 2 carrots
● Salt
● Black pepper
● 1 tbsp flour
● 300 ml red wine
● 3 tbsp tomato concentrate
● 300 ml meat broth
● thyme
● 2 bay leaves
● 1 tbsp butter
For the vegetables:
● French onions
● baby carrots
● Mushrooms
● Salt
● Butter
● Parsley
Elaboration:
1. For the boeuf bourguignon: Cook the smoked bacon cut into strips in a saucepan until golden brown and remove.
2. Add a splash of olive oil to the casserole and add the cubed beef to stew. Once the beef takes color, add the halved onion and the two peeled carrots.
3. Add salt, black pepper and a tablespoon of flour and cook for a couple of minutes. Deglaze with the red wine and add the tomato concentrate and meat broth.
4. Add a few sprigs of thyme and the two bay leaves and cook over low heat for an hour and a half. Remove the onion and carrot from the stew and add a tablespoon of butter.
5. For the vegetables: Peel the French onions, baby carrots and clean the mushrooms (remove the stem). Place the vegetables on a perforated tray and season with a pinch of salt. Bake at 100% steam for 10 minutes.
6. Cook the vegetables separately with butter in a pan without them taking on color. Serve the meat stew with its sauce and decorate with the vegetables, some strips of crispy bacon and a few leaves of parsley.