Boeuf Bourguignon

Preparation

• 1
  Cut the bacon into cubes. Pat the beef dry and cut it into cubes of approx. 4 cm.
• 2
  In a large braising pot, render the bacon and fry until crispy, then remove and set aside. In the same pot, sear the meat in batches in the bacon fat until browned all over. Remove the meat, season with salt and pepper, and set aside.
• 3
  Slice the carrots and fry them in the pot. Once they start to color, add the diced red onion and sauté until translucent. Briefly fry the sliced garlic. Stir in the tomato paste and fresh herbs (thyme, sage, bay leaf). Return the bacon and meat to the pot. Pour in the red wine and beef stock. Cover and let everything simmer gently over very low heat for approx. 2.5 to 3 hours.
• 4
  In the meantime, clean the mushrooms (leave small ones whole, halve larger ones). Drain the silver onions. About 10 minutes before the end of the meat's cooking time, fry the mushrooms and silver onions in a pan with butter until golden brown.
• 5
  Occasionally check and stir the sauce. If necessary, add a little more wine or water if the liquid reduces too much.
• 6
  Serve the Boeuf Bourguignon with the fried mushrooms and silver onions, sprinkled with freshly chopped parsley.