Burgundy Meat Pot

Summary

Ingredients

• 2 kg goulash, mixed
• 200 g bacon, streaky, smoked
• 500 g onion (s), small
• 3 clove (s) garlic
• 300 g carrot (s)
• 500 g mushrooms
• salt
• 2 tablespoons oil
• 3 tablespoon flour
• 2 tablespoon tomato paste
• 0.5 liter ½ red wine (Burgundy)
• 2 tablespoon broth, clear (instant)
• 4 bay leaves
• 2 teaspoons dried thyme
• Pepper, black

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Instructions

1. Dice the meat into smaller pieces if needed. Cut bacon into strips. Peel onions and garlic; halve the onions. Mince the garlic. Peel, wash, and finely dice the carrots. Clean the mushrooms.
2. In a roasting pan on medium-high heat, fry the bacon strips for 3–4 minutes until the fat renders. Remove bacon and set aside.
3. In the same pan, fry the onions, garlic, carrots, and mushrooms on medium-high heat for 5–7 minutes, stirring occasionally, until softened. Season with salt and pepper. Remove and set aside.
4. Add the oil to the pan on medium-high heat. Working in batches, fry the meat for 3–4 minutes per batch until browned on all sides. Season with salt and pepper.
5. Return all ingredients (meat, bacon, and vegetables) to the pan. Sprinkle the flour over everything and stir for 1–2 minutes. Stir in the tomato paste, then deglaze with the red wine and 1 liter of water, scraping up any brown bits. Bring to a boil. Stir in the instant broth, bay leaves, and thyme.
6. Cover the pan and place in a preheated oven at 200 °C (392 °F). Braise for about 2 hours, until the meat is tender.
7. Serve with baguette, hearty brioches, or polenta.