How to prepare beef bourguignon

Step 1 : To prepare this delicious dish, start by preheating the oven to 160°C.

Step 2 : Then, cook the lardons over medium heat with 2 tablespoons of olive oil, remove them once they start to brown, and place them in a large dish.

Step 3 : Next, dry the meat with paper towels and place the pieces in a hot skillet, avoiding crowding so they brown properly on all sides.

Step 4 : Once browned, remove and set aside with the bacon.

Step 5 : The next step is to peel and chop the carrots, as well as to dice the onion with a knife.

Step 6 : Sauté these vegetables in a saucepan, then add the red wine and bring to a boil for 3 minutes.

Step 7 : Then, remove from heat and add the meat and bacon, followed by the broth, bay leaves, thyme, tomato, black pepper, diluted tomato paste, garlic, salt, and beef bones.

Step 8 : Bring this mixture back to a boil, cover, and cook in the oven for 3 hours.

Step 9 : After cooking, remove from the oven, let it cool, and refrigerate overnight.

Step 10 : The next day, you can remove any fat from the top if desired, and reheat the meat at 160°C in the oven.

Step 11 : Check the consistency of the sauce; if it's too liquid, reduce it in a skillet over high heat.

Step 12 : Meanwhile, peel the scallions, cut them slightly at the base, and place them in a small saucepan with water and butter, cooking over low heat for 30 minutes.

Step 13 : Finally, rinse the mushrooms, cut them if necessary, and sauté in a skillet with hot olive oil for 10 minutes.

Step 14 : Season with salt and add to the cooked onions.

Step 15 : To serve, pour the sauce over the beef pieces and accompany with vegetables, onions, and mushrooms.

Step 16 : Enjoy your meal!