for 4 person

Vegetables

2	carrots
1 stick	celery
2	garlic cloves

Meat

	clarified butter, for frying
2 tbsp	white flour
1 tsp	salt
a little	pepper
500 g	beef ragout, cut into cubes

To braise the beef

40 g	diced bacon
1 tbsp	tomato puree
1	bay leaf
5 dl	red wine (e.g. Château de Dracy Bourgogne AOC)
3 dl	beef bouillon

Topping

250 g	mushrooms
40 g	diced bacon
¼ tsp	salt

5	shallots
1 tbsp	clarified butter
¼ tsp	salt
½ tsp	sugar

To complete

½ tbsp	butter
1 tbsp	white flour
	salt and pepper to taste
2 tbsp	flat-leaf parsley, finely chopped

How it's done

Vegetables

Dice the carrots and celery, press the garlic cloves.

Meat

Heat a little clarified butter in a pan. Mix the flour, salt and pepper in a deep dish. Toss the meat in flour in batches, brown for approx. 3 mins., remove from the pan. Reduce the heat and wipe the cooking fat from the pan.

To braise the beef

Sauté the bacon, carrots, celery and garlic in the same pan for approx. 5 mins., add the tomato puree and cook briefly. Add the bay leaf, pour in the red wine, reduce to half the amount. Pour in the stock, bring to the boil, reduce the heat. Return the meat to the pan, cover and braise for approx. 1½ hrs., continue to cook (uncovered) for approx. 15 mins.

Topping

Quarter the mushrooms. Stir fry the bacon and mushrooms in a non-stick frying pan for approx. 10 mins., season with salt, set aside.

Quarter the shallots. Heat the clarified butter in the same pan, add the shallots, salt and sugar, caramelize over a low heat for approx. 20 mins., stirring occasionally.

To complete

Mix the butter and flour, add to the meat while stirring, simmer for approx. 5 mins., season. Plate up the beef bourguignon, top with the bacon, mushrooms and shallots. Garnish with parsley.

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