RECIPE OF MARCH THE BEEF BOURGUIGNON

For 6 peoples our shopping cart

1kg of beef

2 onions

3 carrots

1 garlic clove

2 tablespoons flour

30 cl of red wine

1 bouquet garni (thyme, bay leaf)

100 g diced bacon

250 g of Paris mushrooms

salt pepper

oil

a bottle of red wine (personally I use Baron de Rothschild)

We put everything on the work plan

Cut the meat into pieces, peel the onions and carrots into slices. Crush the clove of garlic and go in the casserole we poured three tablespoons of oil we poured all our preparation that is allowed to return 5 minutes to add salt.

Then we add by mixing flour two glasses of red wine bouquet garni. Bring to a boil put two glasses of water to add during cooking if necessary simmer three hours.

Meanwhile, cook potatoes for accompaniment.
To decant your wine and serve it you will specify that you used it to make your Burgundy.

I bet you that your guests can only tell you that your food is delicious with a wine of this quality!