Boeuf Bourguignon

INGREDIENTS:

• 700 gr stewing beef
• 2 onions - sliced
• 2 garlic cloves - crushed
• 1 carrot - chopped
• 150 gr small lean bacon pieces
• 500 ml red (Bourgogne) wine
• 250 ml beef stock
• 2 bay leaves
• 1 tbsp thyme
• 250 gr mushrooms - sliced
• 1 small tomato - chopped
• salt & pepper,
• olive oil
• Extra: 20 gr soft butter
• Extra: 20 gr corn flour

METHOD:

1. Take the meat out of the fridge at least 30 min before cooking
2. Cut the beef into cubes
3. Heat a bit of the olive oil in a pan
4. Fry the beef on high fire until sealed on all sides. Set aside.
5. Fry the bacon in the leftover oil
6. Add the onion, garlic and carrot and fry for 2-3 min on medium heat
7. Add the wine and beef stock
8. Add the bay leaves and thyme
9. Bring to the boil
10. Cover and simmer for 2-3 hours, stirring occasionally
11. Add the tomato and mushrooms in the last half hour of the cooking process
12. Mix butter with corn flour
13. Break little pieces of the dough and add to the beef to make it thicker. Stir the pieces of dough into the beef one by one until you reach the preferred thickness
14. Remove the bay leaves and serve