Boeuf Bourguignon

Ingredients:

4 lbs beef shoulder (stewing beef) 6 oz bacon 4 carrots, peeled and sliced 1 onion, chopped 1 lb mushrooms, sliced 2 stalks celery, chopped 1 bottle red burgundy wine (young wine) 2 cups of beef bouillon (beef stock) 1 ounce flour 4 tb olive oil 1 ounce butter 1 small bunch parsley 1 sprig thyme 1 clove garlic, mashed 18 small white onions Salt and black pepper

Boeuf Bourguignon Recipe serve 6
Step 1: Cut bacon into small strips. Simmer bacon for 10 minutes in water. Dry bacon.
Step 2: Cook bacon in a large heavy-bottomed saucepan with the olive oil at moderate heat for 2 or 3 minutes. Remove bacon.
Step 3: Cut the beef in 2-inch cubes. Using the same saucepan, cook the beef in the bacon's fat until browned. Remove the beef.
Step 4: Still in the same pan, put the onion, carrots, celery and cook for 2 or 3 minutes. Remove the saucepan from the heat. Remove the fat from the saucepan.
Step 5: Mix the butter and the flour to make a paste.
Step 6: Put again the beef and bacon with the vegetables in the pan. Add salt and pepper. Cover the beef cubes with the butter and flour mixture. Cook for 3 or 4 minutes, uncovered, and turn the beef cubes.
Step 7: Pour in the wine and enough bouillon so that it covers the ingredients. Add small, white onions, garlic and herbs. Bring to a boil.
Step 8: Cover the pan and simmer for 3 hours on a low heat. Boeuf Bourguignon heat very slowly. The meat is done when the fork slides out easily a beef cube. Remove from heat.
Step 9: Saute mushrooms in butter. Add mushrooms to Boeuf Bourguignon. Garnish with parsley.

Boeuf Bourguignon is traditionally served with boiled potatoes