Burgundy goulash

Name: Burgundy goulash
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 9
Ingredients: 2 Onions; 2 Garlic cloves; 200 g Shallots; 1 kg Carrots; 200 g streaky smoked bacon; 2 kg Beef (from the leg); 4-5 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 (approx. 240 g) Tomatoes; 5 Stem(s) Thyme; 3-4 Bay leaves; 750 ml Red wine (e.g. Burgundy); 7-10 Tbsp Thyme

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 9

2 Onions
2 Garlic cloves
200 g Shallots
1 kg Carrots
200 g streaky smoked bacon
2 kg Beef (from the leg)
4-5 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 (approx. 240 g) Tomatoes
5 Stem(s) Thyme
3-4 Bay leaves
750 ml Red wine (e.g. Burgundy)
7-10 Tbsp Thyme

Directions

1
Peel and chop the onions and garlic. Peel the shallots. Peel, wash and slice the carrots. Chop bacon roughly. Wash meat, dab dry and cut into cubes.
2
Leave bacon in a roasting pan without fat, remove. Put oil into the roaster, heat it up, fry meat in it in portions, season with salt and pepper, take it out. Fry onions and shallots in the frying fat at medium heat while turning for about 8 minutes until golden brown. Add garlic and carrots and fry again for about 5 minutes. Wash, clean and roughly dice the tomatoes. Add thyme, bay leaves and tomatoes. Add meat again, mix in and season with salt and pepper. Deglaze with red wine and 1 litre of water, bring to the boil and braise covered for about 2 1/2 hours. After about 1 1/4 hours of stewing time, add another 500 ml of boiling water.
3
Wash, clean and roughly dice the tomatoes. Add thyme, bay leaves and tomatoes. Add meat again, mix in and season with salt and pepper. Deglaze with red wine and 1 litre of water, bring to the boil and braise covered for about 2 1/2 hours. After about 1 1/4 hours of stewing time, add another 500 ml of boiling water. Garnish with thyme