Beef Bourguignon

Ingredients:

• 1 kg prime rib or other tender beef, cut into pieces (approx. 4x4 cm)
• 200 g bacon, cut into strips
• 2 large carrots, cut into slices
• 2 yellow onions, roughly chopped
• 2 garlic cloves, finely chopped
• 2 tbsp tomato puree
• 3 dl red wine (preferably Burgundy)
• 3 dl meat broth
• 2 tbsp flour (to clean the pot)
• 1 bay leaf
• 1 teaspoon dried thyme or 2 sprigs fresh thyme
• 200 g mushrooms, halved
• 100 g small onions or shallots, whole or halved
• Olive oil and butter for frying
• Salt and pepper to taste

For serving:

• Mashed potatoes, rice or baguette
• Parsley (fresh, chopped)

Instructions:

1. Fry bacon and meat : Start by frying the bacon on medium heat until it becomes crispy. Remove the bacon and set aside, but leave the fat in the pot. Brown the pieces of meat in batches in the same pot until they get a nice color. Remove the meat and set it aside.

2. Saute the vegetables : In the same pot, saute the onion, garlic and carrots until soft and lightly colored. Add the tomato puree and let it sizzle for a minute or so.

3. Add the meat and liquid : Return the meat and bacon to the pot. Sprinkle over the flour and stir so that it is distributed evenly. Then pour in red wine and broth. Add the bay leaf and thyme. Bring everything to a boil.

4. Slow Cooker : Lower the heat, cover the pot and simmer on low heat for 2-3 hours, until the meat is really tender and the flavors have blended well. You can also cook the stew in the oven at 150°C for about 3 hours.

5. Fry mushrooms and onions : While the pot is simmering, fry the mushrooms and onions in a little butter until they get a nice colour. Add them to the pot towards the end of the cooking time, about 30 minutes before serving.

6. Taste and serve : When the stew is ready, season with salt and pepper. Serve with mashed potatoes, rice or baguette. Sprinkle some chopped parsley for a fresh finish.

Tasty meal!