Boeuf bourguignon

Preparing the ingredients:

1. 1Cut the beef chuck into large cubes of 2 to 3 cm.
2. 2Cut the carrots into thick slices.
3. 3Slice the onion and crush the garlic cloves.

Preparing the beef bourguignon:

1. 4In a large pot, heat the sunflower oil over medium heat.
2. 5Add the meat cubes and brown them on all sides.
3. 6Then add the carrots and sliced onion.
4. 7Sauté for a few minutes.
5. 8Sprinkle the flour over the meat and vegetables.
6. 9Mix well and cook for 5 minutes.
7. 10Pour in the red wine and add the salt, bouquet garni, and crushed garlic cloves.
8. 11Add enough veal stock to cover.
9. 12Bring to a boil, then reduce the heat and simmer gently, or cook covered in the oven at 170°C for about 2 hours.

Preparing the garnish:

1. 13For the garnish, cut the mushrooms into quarters.
2. 14In a pan, sauté the bacon lardons, then the mushrooms, until nicely browned.

Final assembly:

1. 15Once the meat is cooked, remove it and place it in the serving dish with the carrot slices.
2. 16Strain the sauce through a fine sieve.
3. 17Add a little water if the sauce is too thick.
4. 18Add the bacon lardons and the mushrooms.
5. 19Keep warm until ready to serve.