Beef Bourguignon

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Ingredients

• Bavette steak (1.5 kilos)
• Bacon lardons
• Pancetta
• Onions
• Garlic
• Carrots
• Pepper
• Salt
• Flour
• Bouquet garni (herbs)
• Red wine
• Beef stock
• Tomato paste
• Bone broth or beef bouillon
• Pearl onions
• Mushrooms
• Olive oil
• Butter
• Parsley

Instructions

1. Cut the bavette steak into smaller pieces.
2. Brown the bacon lardons and pancetta in a pan, then set aside.
3. Brown the beef in the rendered fat.
4. Sauté onions, garlic, and carrots in the same pan.
5. Season with pepper, salt, and flour. Add bouquet garni, red wine, beef stock, tomato paste, and bone broth.
6. Simmer on the stovetop or in the oven at 160°C for 2-3 hours.
7. Sauté pearl onions and mushrooms in oil and butter.
8. Add mushrooms and onions to the beef bourguignon.
9. Finish with chopped parsley.
10. Adjust sauce consistency by reducing or thickening with flour and butter.
11. Serve the beef bourguignon with a garnish of parsley.

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