Boeuf Bourguignon

2 hours, simply simmer wine to half.

In a large roasting pan, brown the meat cubes in peanut oil. Remove meat repeatedly and set aside. Add some butter to roasting pan, fry finely chopped onion and sliced carrot for about 5 min (vegetables should not be too brown).

Repeatedly put the meat into the roasting pan. Dust a little flour over it, roast while stirring throughout. Season with salt and pepper, pour the wine reduction and soup, add the herbs. Steam at low temperature (1 ½ to 2 hours depending on the quality of the meat).

In the meantime, blanch the onions, then brown them in a small bowl with sugar at low temperature with the lid closed for about 10 minutes. Cut bacon into 1 cm strips.

Blanch bacon strips. Fry the bacon strips in a frying pan, add the mushrooms and brown.

Thicken the juice with a little cornflour, depending on how thick it is, and season repeatedly.

Arrange the boeuf bourguignon in a shallow baking dish with the onions and the bacon and mushroom mixture. Sprinkle with parsley and serve with baguette.

Baguette goes well with this

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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