- 125 grams of bacon strips
- 750 grams of beef (such as rib eye steak or stewing beef)
- 2 tablespoons of flour
- 4 tbsp of butter (unsalted)
- 1 tin of tomato puree (70 grams)
- 2 carrots
- 3 cloves of garlic
- 250 ml of full-bodied red wine
- 250 ml of beef stock
- 3 sprigs of thyme
- 2 bay leaves (dried)
- 3 shallots
- 150 grams of small mushrooms
- 125 grams of pearl onions
- A bunch of flat parsley (approx. 15 g)
- Pepper and coarse sea salt
- Heat the frying pan and fry the bacon strips. Then remove the bacon from the pan, leaving the frying fat.
- Cut the beef into large cubes.
- Season the beef cubes with pepper, coarse sea salt (from the salt mill) and spread 2 tablespoons of flour over the meat.
- Melt 2 tablespoons of butter in the pan and add the beef. Cook over a high heat until brown.
- Add the tomato puree and allow to cook briefly.
- In the meantime, dice the carrot and finely chop the garlic.
- Add the carrots, garlic, bacon strips (fried), red wine, stock, thyme and bay leaves.
- Turn the heat down low, put the lid on the pan and leave to simmer for about 3-4 hours until the meat is tender.
- Remove the bay leaves and sprigs of thyme from the pan.
- Cut the shallots into half rings, halve the mushrooms and finely chop the parsley
- Heat the remaining 2 tablespoons of butter in a frying pan and fry the shallots and the mushrooms until the shallots are glazed and the mushrooms are light brown.
- Then add to the boeuf bourguignon together with the parsley and the pearl onions and season with pepper and coarse sea salt.