Boeuf Bourguignon

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Ingredients for 2 persons:

1 & 1/2 pounds boneless beef, chuck or sirloin tip, cut into chunks
4 oz bacon or 3 slices cut into lardons
1 tablespoon butter or olive oil, optional
4 carrots, peeled and cut in chunks
6 pearl or baby onions, peeled
2 cloves garlic, peeled and crushed
2 tbsp cornstarch
1 large glass of red or white wine
1 large glass of water
1 cube of beef broth
1 lb small potatoes or fresh mushroom, sliced or halved depending on their size
1 bouquet garni (made from bay leaf, parsley, and thyme sprigs), pepper and salt

Heat the oil or butter in a dutch oven. Working in batches, brown the meat on all sides. When the meat is done, remove it and cook the bacon, carrots and onions in the same pot until lightly golden. Add the crushed garlic, and cook one minute. Add the wine, water with the cube, and the bouquet garni. Return the meat to the pot. Mix the cornstarch with a few tablespoons of water in a cup. Then add it to the pan and mix well. Cover, and let it simmer until the meat is very tender, about 3 hours.

Add the mushroom or potatoes and cook an additional 30 minutes. Adjust the seasoning. Even better the next day. Serve with fresh parsley sprinkled on top.

You can also use a crock pot instead but it’s still important to brown before.

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