Beef Bourguignon

Ingredients

• 5 shallots
• 800 g carrots
• 2 tbsp butter
• 2 tbsp chopped parsley
• Salt
• Pepper
• 6 shallots
• 1.8 kg beef roast (from the shank)
• Salt
• ground pepper
• 1 Tbsp clarified butter
• 750 ml dry red wine (Burgundy)
• 600 ml instant beef broth
• 500 g mushrooms
• 3 tbsp butter
• 400 g silver onions
• sauce thickener (as needed, dark)
• 4 bay leaves
• 2 juniper berries
• 1 sprig rosemary

Instructions

1. 1.

   Peel and finely chop the shallots. Season the roast with salt and pepper. Heat clarified butter in a roasting pan and brown the meat all over. Add the shallots and sauté briefly, then pour in wine and broth. Add juniper berries, bay leaves, and rosemary in a tea bag. Roast the beef in a preheated oven at 180°C (356°F) for about 2 hours 15 minutes uncovered.

2. 2.

   Clean the silver onions and mushrooms.

3. 3.

   Thirty minutes before the end of cooking, remove the roast from the oven and lift it out of the pan; discard the tea bag and puree the sauce finely. Return the beef with the silver onions and mushrooms to the pan and finish cooking.

4. 4.

   Peel carrots and shallots, cutting them into small cubes (some carrots sliced thinly). Heat 2 tbsp butter in a pot, briefly sauté the vegetables. Add 50–100 ml water, season with salt and pepper, cover and steam for about 5 minutes.

5. 5.

   Remove the roast from the oven, stir the remaining butter into the sauce, thickening with sauce thickener if needed. Mix carrots with parsley, arrange on a plate, slice the roast and place beside the vegetables, add mushrooms and silver onions with some sauce, serve the remaining sauce separately.

6. 6.

   Serve garnished with bay leaves.