Boeuf Bourguinon

Grand classic !!

Ingredients :

- Flour

- 2 pound of beef for stew cut into big dices

- 1/4 cup of olive oil

- 1 Onion chopped

- 2 Carrots chopped

- 2 celery chopped

- 2 cups of red wine

- 3 Cup of beef stock

- 3 Tablespoon of tomato paste

- 2 garlic cloves finely chopped

- 2 Bay leaves

- 1 Teaspoon of dry thyme

- 1.5 cups of little round onions

- 6 Cut Bacon slices

- 13 oz of white mushrooms cut into quarter

- 1/4 cup of fresh chopped parsley

- Salt and pepper

Preparation :

Preheat the oven at 350ºF.

Flour the dices of beef. In a big pan brown the meat on all sides in the oil.

Add the vegetables and let it cook for 3 to 4 minutes. Add the wine, the stock, the tomato paste, the garlic, the bay leaves and the thyme.

Add salt and pepper.

Boil it all, put a lid on and let it cook in the oven for 2 hours.

While baking, prepare the onions. Peal them, boil them during 2 minutes. 

In a frying pan brown the bacon. Take it out but leave the fat inside of the pan. Saute the mushroom in the fat of the bacon.

Add the bacon, the mushrooms and the onions inside of the pan in the oven 20 minutes before the end of the baking.

Garnish with the parsley when you put the Boeuf Bourguignon into the plates.

You can eat it with a good homemade mash potatoes or rice.