Boeuf bourguignon

Ingredients

• 800 gBeef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, choice, raw
• 100 gPork, cured, bacon, unprepared
• 250 gCarrots, raw
• 250 gOnions, raw
• 300 gMushrooms, white, raw
• 600 gAlcoholic beverage, wine, table, red
• 500 gSoup, beef broth, less/reduced sodium, ready to serve
• 12 gGarlic, raw
• 30 gWheat flour, white, all-purpose, unenriched
• 3 gThyme, fresh
• 0.4 gSpices, bay leaf not counted – removed

Method

1. Prepare 800 g beef chuck, 100 g bacon, 250 g carrot, 250 g onion, 300 g mushrooms and 12 g garlic. Dry and cut beef into 4 cm cubes; cut the vegetables and chop garlic.
2. Brown bacon in a heavy pot, add the beef and brown it on all sides. Stir in onion, carrot, garlic and 30 g flour.
3. Pour in 600 g red wine and 500 g beef stock, add 3 g thyme and two whole bay leaves. Cover and braise very gently for 125 minutes.
4. Add mushrooms and braise uncovered for 28 more minutes until the beef is tender and the sauce coats it. Remove the bay leaf.