Beef bourguignon

 Beef bourguignon is an extraordinary, delicious, traditional french dish. Full of flavour, it is a great choice to impress guests, or just indulge yourself in some amazing food. The most important thing to do is use quality wine because it will have the greatest impact on the taste of dish. This dish requires a lot of time to be done but the results are worth it. I have tried many different kinds of recipes and have come with the perfect combination of steps necessary to make the best beef bourguignon. 

Prep time: 20mins
Cook time: 3h 30mins
Total time: 3h 50mins
Serves 4

Ingredients:
1kg boneless beef shank
4 tbs flour
50g pork lardons
1 tbs tomato puree
0,5dcl cognac
20dkg portobello mushrooms
1 medium sized onion
2,5dcl beef broth or soup
5dkg butter
salt
pepper
7,5dcl red burgundy wine
Few sprigs of thyme
2-3 bay leafs
Parsley
Allspice
2 carrots
Powdered garlic
4 celery stalks

Instructions:
Prepare the meat a day before by cutting it into pieces approximately 5x5cm. Put the meat into a bowl and add salt, pepper, allspice, powdered garlic. Slice the carrots and celery stalks and add to the meat. Pour wine into the bowl and add the bay leafs and thyme sprigs. Cover and refrigerate over night.
Next day, before cooking, drain the marinade from the meat but reserve the wine, remove the meat from the herbs and vegetables and pat dry with a paper towel. In a deep baking pot, fry the pork lardons until they brown and let the fat dissolve. Rub the meat with flour then fry it on all sides in the pot. Remove the meat from the pot then add the herbs and vegetables. Add the cognac and tomato puree. Then add the wine in which the meat has been marinating and also add the beef broth. Let it boil. Cover, then place in the oven 160C. Half an hour before the dish is done, put some butter in a frying pan then fry the mushrooms, add the mushrooms to the main baking pot then use the same frying pan to caramelize onion slices and add them to the baking pot as well. Remove the lid and let it finish baking for another 30 mins in the oven. Serve with mashed potatoes.

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