Beef Bourguignon
Beef and bacon provide complete protein, iron, zinc, and vitamin B12, while mushrooms and vegetables add body and aroma. Long braising in dry red wine makes the meat tender and the sauce rich and warmly spiced.
Beef (1000 g) — cut it into large pieces. Cut the bacon (150 g) into strips, the red onion (200 g) into wedges, and the carrot (400 g) into large pieces. Halve the champignons (200 g) and mince the garlic (10 g).
Heat the butter (40 g) and olive oil (20 g). Fry the bacon, then brown the beef in batches. Transfer the beef and bacon to a heavy pot.
In the same pan, sauté the red onion and carrot, then add the garlic (10 g), thyme (3 g), and rosemary (3 g). Return the meat, pour in the dry red wine (500 g), add table salt (8 g) and black pepper (2 g), cover, and simmer over low heat for 90 minutes.
Add the champignons and simmer for another 30 minutes, until the beef is tender and the sauce is rich and aromatic.
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