3. Beef Bourguignon
Ingredients:
1 kg beef chuck, cut into large cubes
150 g bacon, diced
2 tablespoons olive oil
1 onion, chopped
2 carrots, sliced
2 garlic cloves, minced
2 tablespoons flour
2 cups red wine (Burgundy or Pinot Noir)
2 cups beef broth
1 tablespoon tomato paste
1 bouquet garni (thyme, bay leaf, parsley)
200 g mushrooms, quartered
Salt & pepper to taste
Instructions:
In a heavy pot, fry bacon until crisp. Remove and set aside.
Brown beef in batches until golden. Remove and set aside.
Add onions, carrots, and garlic. Cook for 5 minutes.
Sprinkle with flour and stir. Add wine and beef broth gradually while stirring.
Add tomato paste, bouquet garni, bacon, and beef back into the pot.
Cover and simmer for 2½–3 hours on low heat, until the beef is tender.
In a separate pan, sauté mushrooms and stir them into the stew before serving.
Serve with: Mashed potatoes, rice, or French bread.