Beef Bourguignon (Boeuf Bourguignon)
·Prep your ingredients
First, cut the bacon into larger cubes, the beef into roughly 5 cm chunks, the onion into half-moons and the carrot into rounds. Pat each piece of meat thoroughly dry with paper towel.
Brown everything
Fry the bacon in oil until golden brown, then remove it. In the rendered fat, brown the meat in batches — it must be done in a single layer only! Take the meat out too, then brown the onion and carrot in the same fat.
Add the wine, herbs and tomato purée
Return the meat and bacon to the pot, add the spices and herbs along with the tomato purée, then pour in the wine and port. Add a splash of water (or, even better, beef stock if you have some) and leave to simmer gently for about 2.5 hours.
Braise and serve with baguette
You can braise it covered with a lid on the stovetop or in the oven. Serve with a fresh baguette or a wonderful crusty bread.