Beef Bourguignon

Cut the beef into cubes of 3 to 4 cm. Peel the onions without damaging them. Peel and slice the carrots into rounds at least 2 mm thick. Peel and remove the germ from the garlic.

In a large pot, melt the butter. Add the whole onions and lardons, and sauté while stirring constantly. Once golden, remove with a slotted spoon and set aside.

In the same pot, brown the beef cubes over high heat. Add the carrots and sauté for another 5 minutes.

Once the beef is well browned, sprinkle with flour (60 g) and let it brown, stirring continuously.

Pour in the prepared beef broth (dissolve 2 cubes in 50 cl boiling water). Scrape the bottom of the pot to lift off the browned bits. Return the lardons and onions to the pot. Add the red wine, salt, pepper, bouquet garni, and crushed garlic. Bring to a boil, cover, and simmer gently for 3 hours on low heat.

After 3 hours, add the sliced mushrooms and cook for an additional 30 minutes. Remove the bouquet garni and transfer to a serving dish.

Serve with tagliatelle or steamed potatoes. The sauce should be thick but not overly so; if needed, add a little water.