PREPARATION

  1. Fry the bacon slowly in 5 minutes on low heat in a Bourgogne casserole.
  2. Sprinkle the meat cubes with salt and pepper.
  3. Turn up the heat and fry the beef for 3 minutes with the bacon. 
  4. Add the onion, garlic and carrot and fry for 2 minutes.
  5. Add the tomato purée to the dish, stir and then cook for 2 more minutes. 
  6. While stirring, add the wine and meat stock and bring the dish to the boil.
  7. Boil the Boeuf Bourguignon in about 2.5 hours on very low heat*. Stir occasionally. 
  8. After 2 hours of stewing, add the shallots and mushrooms to the dish and let them cook until the meat is done.

*Use a hot plate to cook the stew very slowly. Or put it on the smallest pit of your stove.

Serving tip: French loaf and ratatouille