Shortcut beef Bourguignon

Step 1/ 3

• 150 g brown mushrooms
• 150 g carrot
• 2 shallots
• ½ clove garlic
• 100 g smoked bacon
• vegetable oil (for frying)

• oven
• cutting board
• knife
• peeler
• large ovenproof pot with lid
• rubber spatula

Preheat the oven to 200°C/390°F. Quarter the brown mushrooms. Peel the carrots, shallots, and garlic cloves then dice and set aside. Dice the bacon. Set a large ovenproof pot over medium heat and add vegetable oil and mushrooms and let cook for approx. 5 min. Remove and set aside.

Step 2/ 3

• 240 g beef chuck
• ½ bay leaf
• 1½ sprigs thyme
• 1½ sprigs rosemary
• 1 tsp flour
• 325 ml full-bodied red wine
• 250 ml beef stock
• vegetable oil (for frying)
• salt

Add some more vegetable oil to the pot and then add the beef and season with salt. Sear until brown on all sides then add bacon, shallots, carrots, bay leaf, thyme, rosemary, and sauté briefly. Add flour and red wine, and let it reduce for approx. 10 min. Then add beef stock, cover, and transfer to a preheated oven and bake at 180°C/350°F for approx. 2 hrs.

Step 3/ 3

• baguette (for serving)

• ladle

Ladle into serving bowls and serve with baguette. Enjoy!

Enjoy your meal!