Ingredients:
1 kg of beef (preferably shoulder or brisket), cut into large cubes
150 g diced bacon
1 onion, chopped
2 carrots, cut into circles
3 garlic cloves, chopped
2 tbsp. flour
750 ml red wine
500 ml beef stock
2 tbsp. tomato paste
1 bay leaf
2 sprigs of fresh thyme
200 g small mushrooms, chopped
1 tbsp. butter
salt and pepper to taste
fresh parsley for decoration
Preparation:
In a large saucepan over medium heat, fry the bacon until crispy. Transfer to a plate.
In the remaining fat, fry the beef until golden on all sides. Transfer the meat to a plate.
In the same pan, fry the onion, carrots, and garlic until soft, about 5 minutes.
Return the beef and bacon to the pot. Sprinkle with flour, stir well, and cook for another 2 minutes.
Pour in the wine and beef broth and add the tomato paste. Bring to a boil.
Add the bay leaf and thyme. Reduce the heat and simmer under a lid over low heat for about 2-3 hours, until the meat is tender.
In a separate pan, fry the mushrooms in butter until golden, then add them to the pot with the beef 30 minutes before the end of cooking.
Serve the beef Burgundy hot, garnished with fresh parsley.