Beef Bourguignon

Ingredients

170 g bacon chopped

1.5 kg beef brisket, chuck steak or stewing beef, cut into 5 cm chunks

1 large carrot sliced 2 cm thick pieces

1 large white onion, diced

6 cloves garlic, minced

400 g fresh small white or brown mushrooms, quartered

1 dl red wine

6 dl beef stock

2 tbs butter

2 tbs flour

2 tbs tomato paste

1 tsp fresh thyme, finely chopped

2 tbs fresh parsley, finely chopped (divided)

2 bay leaves

Salt and pepper to taste

Directions

In a large dutch oven or heavy based pot, sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer to a large dish and set aside.
Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Transfer to the dish with the bacon and set aside.
In the remaining bacon fat, sauté the carrots and diced onions until softened, then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot. Season with 1/2 teaspoon salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
Add wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 to 2 hours, stirring occasionally, until the meat is falling apart.
In the last 5 minutes of cooking time, prepare your mushrooms. Heat the butter in a medium-sized skillet/pan over heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.
Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.
Garnish with parsley and serve with mashed potatoes

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