Beef Bourguignon

Steps

1. mix Beef 800 g cut into cubes/diced Carrot 300 g cut in pieces Pearl Onion 16 pc Bay Leaf 1 pc Thyme 3 sprig Red Wine 750 ml in medium bowl
2. rest 1 day optional
3. drain keep vine
4. separate Beef Carrot Onion
5. put Wine in large pan
6. cook until reduced by half skim if needed
7. dry Beef with paper towel
8. sprinkle with Salt 1 tsp Pepper 0.5 tsp
9. heat up Oil 2 tbsp in large pot ovenproof
10. add Beef
11. fry until it browns
12. remove Beef
13. add Bacon 150 g cut in pieces
14. fry 3 min
15. remove Bacon
16. add Mushroom 200 g cut in half
17. fry 5 min
18. remove Mushroom
19. add Oil 1 tbsp if needed
20. add Onion
21. fry 5 min
22. remove Onion
23. add Butter 50 g
24. add Carrot
25. fry 4 min
26. add Garlic 3 clove crushed/minced
27. fry 1 min
28. add Tomato Paste 2 tbsp
29. fry 2 min
30. add Flour 60 g
31. fry 2 min
32. add Beef Broth 750 ml Wine while stirring
33. add Beef Bacon Salt 0.5 tsp Pepper 0.5 tsp
34. cook 5 min
35. bake covered 160 °C preheated in oven (convection) 1 h
36. add Mushroom Onion
37. bake covered 160 °C in oven (convection) 90 min