Boeuf Bourguignon

Ingredients (serves 5):

1.2 kg beef shoulder (Charolais beef is best)
2 tbsp flour
1 bottle of red wine ( 0.75 l - strong Burgundy or the oneyou like to drink )
1 bouquet garni
175 g bacon, streaky
1 tbsp tomato purée
200 g shallots
¼ bulb garlic
200 g carrots
200 g fresh mushrooms
100 g butter
0.5 l veal stock / beef stock
125 ml Cognac

Bouquet garni:

1 stalk thyme
1 small bay leaf
1 stalk of celery
2 stalks of parsley

Preparation:

Take the meat out of the fridge about 1.5 hours before starting to roast and cut into 5 cm pieces.
Cut the bacon into 3 cm pieces and set aside. Wash the shallots and also put them aside (do not cut them). Wash and peel the carrots and cut into 2 cm cubes. Peel and finely chop the garlic. Wash the fresh mushrooms and cut them into ¼ pieces. Tie the ingredients for the bouquet garni together with food-safe thread.

Melt the butter in a large casserole and add the bacon, shallots and garlic and stir-fry for 2 - 3 min. Sauté the mushrooms in a pan with butter and set aside.
Add the meat to the pan with the bacon, dust with flour and season with salt and pepper, fry with the ingredients already added (the meat should be nicely browned). Then add the carrots and the bouquet garni.

Sauté the mixture for about 30 minutes, tghenremove the meat, bacon and bouquet garni. Set the bacon and meat aside, discard the bouquet garni.
Add the flour to the casserole and as soon as it starts to brown, stir in the tomato paste. Gradually deglaze with the beef stock and red wine, alternating. If desired, mash the sauce with the carrots, otherwise continue stirring the sauce, season with salt and pepper and add the meat and bacon again. Stimmer evertything over low heat for about 2.5 hours. After 2 hours, add the cognac and the mushrooms and continue to simmer with the lid on until the end of the cooking time.
Arrange on the plate and serve with mashed potatoes. Enjoy your meal!

If you like it hot, you can add a certain kick to the goulash with these chilli powders: