Beef Bourguignon

Instructions

1. Cut the meat into large cubes and brown it in small batches in the butter; set aside.
2. Sauté the onions, bacon and sliced carrots.
3. Return the meat to the pot, sprinkle with flour and stir for 2 min.
4. Pour in the wine, add the garlic and bouquet garni, then enough water to just cover.
5. Simmer, covered, for 2 hours 30 min over very low heat; add the mushrooms 30 min before the end.