Burgundy meat pot

Name: Burgundy meat pot
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: -1
Ingredients: 2 kg lean beef; 200 g smoked; 7-10 Tbsp streaky bacon; 500 g small onions; 3-4 Garlic cloves; 300 g Carrots; 500 g Mushrooms; 7-10 Tbsp salt, black pepper; 2 TABLESPOONS clarified butter; 3 TABLESPOONS Flour; 2 TABLESPOONS Tomato paste; 1/2 l Red wine (Burgundy); 2 TABLESPOONS clear broth (instant); 4 Bay leaves; 2 TEASPOONS Thyme

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: -1

2 kg lean beef
200 g smoked
7-10 Tbsp streaky bacon
500 g small onions
3-4 Garlic cloves
300 g Carrots
500 g Mushrooms
7-10 Tbsp salt, black pepper
2 TABLESPOONS clarified butter
3 TABLESPOONS Flour
2 TABLESPOONS Tomato paste
1/2 l Red wine (Burgundy)
2 TABLESPOONS clear broth (instant)
4 Bay leaves
2 TEASPOONS Thyme

Directions

1
Dice meat. Cut bacon into strips. Peel onions and garlic. Chop garlic. Peel, wash and finely dice carrots. Clean and wash mushrooms
2
Skip the bacon in the roasting pan and take it out. Fry onions, garlic and carrots in the bacon fat. Fry the mushrooms. Seasoning, take out
3
Heat the clarified butter in a pot. Brown the meat in portions, season. Put everything back into the pot. Dust with flour and sweat it. Stir in tomato paste. Deglaze with wine and 1 l water. Add stock, bay leaf and thyme
4
Cover and cook in a hot oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for about 2 hours