Beef Bourguignon

Steps

1. 1

   Cut the beef into 4 cm cubes. Pat dry and lightly dust with flour.

2. 2

   Heat oil in a casserole and sear the meat in batches until well browned. Set aside.

3. 3

   In the same pot, fry the lardons and pearl onions for 5 minutes. Add sliced carrots and garlic.

4. 4

   Return the meat, add tomato paste, pour in the red wine and stock. Add the bouquet garni.

5. 5

   Bring to a boil, cover and bake at 160°C for 2 h 30 min. Add mushrooms 30 minutes before the end.

6. 6

   Remove the bouquet garni, adjust seasoning. Serve with steamed potatoes or fresh tagliatelle.