Beef Bourguignon

Ingredients

• 500g of beef chuck steak
• 100g of bacon strips
• 2 onions
• 2 carrots
• 2 celery stalks
• 2 cloves of garlic
• 200g of porcini mushrooms
• 200ml of Burgundy red wine
• 1 liter of beef broth
• 2 sprigs of rosemary
• 1 teaspoon of black pepper
• 1 teaspoon of salt
• 2 bay leaves

Method

1. In a large skillet, cook the bacon with finely chopped onions until they become golden brown.
2. Add the beef chuck steak, carrots, and celery cut into pieces, and cook for 5-7 minutes.
3. In a casserole, mix the Burgundy red wine, beef broth, pepper, salt, and rosemary and bay leaves.
4. Add the bacon and meat mixture to the casserole, cover, and cook on low heat for 2-3 hours, or until the meat is tender.
5. Add the porcini mushrooms and cook for an additional 15-20 minutes before serving.