Boeuf Bourguignon [Recipe]

I don't want to fool you: I don't like winter. I don't like the cold, the snow usually surprises us in the most impossible situations. I hate it when jackets, gloves and chunky shoes restrict my freedom of movement and the fact that it always feels like dark gives me the rest. God was fully aware of this problem when he prepared winter dishes to appease my mind how «Boeuf Bourguignon» invented it. And here, too, I don't want to fool you: it works.

Boeuf Bourguignon is a meat dish from the French Burgundy and named after its main ingredients beef and Burgundy wine - a symbiosis that could hardly be more perfect. For years I didn't even begin to try a beef bourguignon, because I was firmly convinced that a dish that tastes so heavenly has to be incredibly demanding to prepare. Fortunately, I was taught otherwise.

A Boeuf Bourguignon takes time to develop its unique taste. Contrary to my assumption, however, as a cook you only have to work actively in the kitchen for a few minutes. In addition, a Boeuf Bourguignon is absolutely sure to succeed, it can be easily prepared (and frozen) in very large quantities, washing up after cooking is done in four minutes and it knocks every connoisseur off their socks. And if these arguments are not enough, then the fact that you will be rewarded with the most tender meat ever will determine. Grab the casserole and the bottle of wine, let's go!

The ingredients (for approx. 8 servings)

• 2kg beef cheeks200g smoked bacon (whole)

• 750ml red wine

• 70g fried butter

• 500g carrots

• 300g onions

• 4 cloves of garlic

• 500g waxy potatoes

• 400g mushrooms

• 3 tablespoons of flour

• 2-3 sprigs of rosemary

• 2 bay leaves

• salt and pepper

The preparation

1. Heat the clarified butter in a casserole
2. Remove the bacon from the rind and cut into mouth-sized strips.
3. Peel and quarter the onions.
4. Add bacon, bacon rind and onions to the butter and fry until golden brown. Then take it out of the pot and set it aside.
5. Wash the beef cheeks, dab off, cut into cubes and fry in portions over high heat. Beware, if the meat is cut into pieces that are too small, it threatens to crumble. Pieces with a size of 4x4cm are ideal.
6. Peel the carrots and cut into 3cm long pieces.
7. Add the carrots to the meat and fry for 3 minutes.
8. Then sprinkle with flour and let brown while stirring constantly.
9. Add the bacon, rind and onion and deglaze with the bottle of red wine.
10. Season with salt and pepper, add the herbs and the crushed garlic cloves.
11. Bring to the boil once and then reduce the temperature significantly.
12. Let the beef bourguignon simmer gently for at least 3 hours.
13. Peel the potatoes, clean the mushrooms and cut both into bite-sized pieces.
14. 30 minutes before the beef bourguignon is taken from the stove, add the potatoes and mushrooms and let them cook.
15. Remove the herbs and rind and, if necessary, season the beef bourguignon with salt and pepper.