Boeuf Bourguignon

I remember so many years ago when I got my first French cookbook and the famous Boeuf Bourguignon recipe caught my eye. But it was almost unimaginable to use so much wine in one dish. How could a person not at all from a wine country do that? So, I made versions of that dish for years adding more and more wine every year (each time I made it) until a few years ago I finally made peace with making BB as is should be made. With 24 h marinated beef and lots of wine. And, yes, it is an absolutely divine dish to prepare and eat, especially during the fall, winter, and early spring here in Lyon. A staple in France and, especially, Burgundy. It must be served with even more wine, et Pourquois non?

600 g beef, in pieces
2 bay leaves
10 parsley sprigs
2 rosemary sprigs
500 ml wine
5 garlic cloves, crushed
20 g butter
50 ml mild extra virgin olive oil
80 g carrots, finely chopped
20 g onions, finely chopped
1 bouquet garni (some parsley stalks, 6 thyme sprigs, 1 bay leaf)
2 tbsp flour
sea salt to taste
freshly ground pepper to taste

mushrooms:
2 tbsp mild extra virgin olive oil
150 g small, salted bacon pieces
10 small shallots, left whole
150 g small champignons

Add the first 5 ingredients in a bowl, cover, and leave to rest in the fridge for 24 hours. 

Heat the oven 160 °C.

In a stove-proof casserole, add butter, 20 ml of oil, carrots, onion, and salt. Sauté for 10 minutes on medium heat to soften, but not brown. In another pan, heat the remaining oil and fry the meat on high heat until browned. Do it in two batches, taking out the first batch after it is done and placing it on a plate. When the meat is done, add marinade to the pan and boil for 30 seconds to deglaze. Set aside. 

Add the meat to the casserole, sprinkle with flour and fry on high heat for a minute. Add the liquid from the other pan and some more salt. Mix, cover, and place in the oven for 2,5 hours. 

Just 10 minutes before the time has passed, prepare mushrooms. In a pan, add oil, bacon, and onions and sauté on medium heat for 10 mins until golden. Add mushrooms, raise the heat, and fry for 3 more minutes. 

Take out the casserole from the oven. Add bacon, mushrooms, and onions. Mix, cover, and place back in the oven for 30 mins more. Take out and serve.