Old fashioned beef bourguignon

This old-fashioned beef bourguignon recipe is a classic , first marinated in a mixture of red wine, cognac, onions, carrots, garlic and aromatic herbs, the meat is then gently browned with mushrooms and bacon for a result full of flavors.

Ingredients :

• 1 kg of beef
• 100g lean bacon
• 6 small onions
• 200 g button mushrooms
• 50g butter
• 2 tablespoons oil
• 30ml broth
• 2 tablespoons of flour
• Juice of a lemon

For the pickle:

• 500ml red wine
• 2 tablespoons oil
• 1 glass of Cognac
• 2 large onions
• 4 carrots
• 2 cloves garlic
• 1 sprig of thyme
• 1 bay leaf
• a small bunch of parsley
• Salt and pepper

Preparation :

The day before, put the pieces of meat cut into large cubes in a terrine. Peel the garlic and the onions. Wipe them well, cut them into slices. Wash the parsley and chop it. Mix everything with the meat, adding a crumbled bay leaf and a sprig of thyme. Add salt and pepper.

In another container, mix the wine, the oil, the Cognac, and pour this mixture over the meat, which must be completely covered, then leave to marinate in the fridge overnight.

The next day, drain the meat well, then place it on absorbent paper. Cut the bacon into pieces, then put them to boil for 5 minutes. Drain them.

Peel the onions and wash them, then cut off the stems of the mushrooms, leave them whole, wash them carefully under running water, then set aside in a bowl of lemon water.

In a casserole, heat the butter and the oil, then add the drained bacon bits. When they have rendered some of their fat, add the onions and let brown over medium heat, stirring often. Remove the bacon bits and sautéed onions and set aside on a plate.

Drain the mushrooms and throw them in the hot fat of the casserole, then let them brown for 5 minutes, stirring them. Remove them and add them to the bacon bits and onions.

Brown the pieces of meat, well drained. All the pieces should be well browned on all sides.
Add the flour in rain and stir in all directions with a wooden spoon, so that all the pieces of meat are lightly coated with flour. Reheat the marinade with its condiments, then add the broth.

Gradually pour the mixture over the meat, stirring constantly to avoid lumps. Then put the lid on the casserole and cook over low heat for two hours. Stir occasionally.

The end of cooking:

After two hours, remove the meat and keep it warm, pass the sauce through a fine strainer to remove all the cooking spices.

Put the sauce back in the pan then remove as much of the fat that floats on the surface as possible. Return the meat to the defatted sauce.

Add the bacon bits, small onions and mushrooms, which you have reserved, and cook for another 30 minutes over low heat.

At the end of cooking your old-style beef Bourguignon, pour the sauce over the meat with bacon bits, onions and mushrooms.

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