Beef Stew 'Burgundy'

Summary

Ingredients

• 1 kg roast beef, shoulder (with bone approx. .6 - .8 )
• 400 g carrot (s)
• 125 g bacon
• 6 spring onion (s)
• 2 cloves garlic)
• 60 g butter
• 2 tablespoon flour
• 1 shot cognac
• 0.5 ½ bottle red wine, (Burgundy)
• 6 medium mushrooms
• some parsley, smooth
• 1 bay leaf
• some thyme
• some chocolate, whole milk
• some crème fraîche
• some salt and pepper

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Instructions

1. Cut the beef shoulder (boning if necessary) into large pieces. Cut the carrots into small sticks and chop the bacon into large cubes. Roughly chop the spring onions (we need them directly) and the garlic cloves (we will need them later).
2. Heat the butter, leave out the bacon and then fry the meat, onions and carrots. Salt everything carefully (the bacon is already salted) and pepper and sprinkle with the flour and mix everything together. Deglaze with the cognac and add the wine. Now add the roughly chopped garlic cloves. Season the whole thing with parsley, thyme and a bay leaf and simmer for 2 ½ hours on a medium flame until the meat is completely tender. At the end of the cooking time, add the sliced mushrooms (approx. 30 minutes).
3. At the end of the cooking time, refine with the chocolate and crème fraîche.