Boeuf Bourguignon

Frankly not sure of the authenticity about its origin, but this dish does have a nice Frenchy touch, magically turning a tough sinewy cut of beef into a melt in your mouth delicacy. It does take a lot of wine to attain a right flavour and nice depth, no need to use an expensive wine but make sure to use the kind of wine also pleasant to drink (a golden rule for using a wine for cooking...)!! The rest will nicely accompany the dinner at the table!


Roughly 700g/1lb & half of beef, sliced in small pieces.
2 medium size onion, roughly sliced
1 large or 2 smaller garlic cloves, chopped or crushed
1 small stalk of celery, finely chopped (or you can chop up some leaves and mix them into the liquid during the boiling process)
2 med. or 1 big carrot, sliced
500ml(1/2 pint +) of red wine, or preferably burgundy wine
1 bayleaf
thyme, majoram, black pepper
100ml/3,5 oz tomato puree, or more as needed
200g mushrooms, roughly chopped
150g smoked bacon or pancetta, diced
2 bunches of green onion, chopped
handful of fresh flat leaved parsley, chopped.

In an ample pot/skillet sautè the onion, garlic and celery until the onion is golden brown.
Sautè the beef separately, with just enough oil, coat the surface with about 1 table spoon of flour. Cook until the surface is browned.
Unite the cooked beef into the onion mixture.
Pour the wine, add the carrot, the herbs and pepper, bring to boil then cover, turn down the heat and let it simmer for 2 - 2 1/2 hours, stirring occasionally. During this process, add tomato puree as needed.
Sautè mushrooms, bacon and green onions together in a separate skillet.
At the end of the two hours of cooking add this mushroom mixture to the main pot. Let it cook for another half an hour.
Garnish with the parsley.

Great served with a fresh baguette and a garden salad to complete the meal!