Beef Bourguignon

Instructions

• 1
  Cut the bacon into cubes. Clean the beef of any membranes and cut it into large cubes of approximately 4 cm.
• 2
  In a large pot, fry the bacon until crispy, then remove it and set aside. In the same pot, using the fat rendered from the bacon, brown the beef cubes well on all sides. Once seared, remove the meat and season with salt and pepper.
• 3
  In the same pot, sauté the sliced carrots. When they start to color, add the finely chopped red onion and let it turn golden, then add the sliced garlic. Incorporate the tomato paste and fresh aromatic herbs (thyme, sage, bay leaf). Return the bacon and meat to the pot. Pour in the red wine and beef broth. Let everything simmer over very low heat, covered, for 2-3 hours, until the meat is tender.
• 4
  Clean the mushrooms (leave small ones whole and cut larger ones in half). Drain the pickled pearl onions well. Approximately 10 minutes before the sauce is ready, sauté the mushrooms and pearl onions in butter until lightly browned.
• 5
  Check the sauce occasionally and stir gently. If it reduces too much, you can add a little more wine or water.
• 6
  Serve the Beef Bourguignon with the sautéed mushrooms and pearl onions, sprinkled with freshly chopped green parsley.