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French beef bourguignon, beef slowly braised in red wine with bacon, mushrooms and pearl onions. Serves 6.
Cut the 800 g beef chuck into 4 cm chunks, pat dry and season. Brown in batches in the olive oil over high heat in a heavy pot for about 8 minutes, then lift out.
Cook the 150 g diced bacon until crisp, then the carrots and pearl onions for 5 minutes. Stir in the garlic, tomato paste and flour and cook for 1 minute.
Return the beef, pour in the 500 ml red wine and 400 ml stock, add the thyme, bay and 5 g salt. Bring to a simmer, cover, and braise in the oven at 150°C for 2.5 to 3 hours, until the beef is fork-tender.
Near the end, fry the 250 g mushrooms in the butter over high heat for 5 minutes until golden, then stir them into the stew.
Skim off any fat, taste for salt, and simmer uncovered for 10 minutes until the sauce is glossy and coats a spoon.
