Ingredients:

    3.3 lbs beef (e.g. Angus)

    1 l dry young red wine

    1 l beef broth

    1/2 l tomato paste

    Extra virgin olive oil

    Butter

    Bacon

    Carrots, parsnips, fennel

    Celery

    Potatoes

    2 onions

    Garlic

    About 15 pearl onions (or small onions)

    Brown button mushrooms

    Bouquet garni (basil, bay leaf, thyme wrapped in parsley greens)

    Chopped fresh parsley (to sprinkle on top before serving)

    Flour, salt, freshly ground black pepper, a pinch of turmeric

Instructions:

    Cut the beef into 1.2x1.2 inch cubes.

    Heat the olive oil and butter in a frying pan, then fry the beef.

    When the meat is browned, remove it to a plate.

    In the frying pan, fry the bacon, onions, garlic, carrots, parsnips, fennel and celery.

    Add the tomato paste and fry for a few more minutes.

    Return the beef to the pan, pour in the wine and beef broth, then add the bouquet garni.

    Season with salt, pepper, turmeric and bring to a boil.

    Cover the pan and place in a preheated oven at 320°F for 2-3 hours, or until the beef is tender.

    Add the potatoes and pearl onions for the last 30 minutes of baking.

    Sprinkle with fresh parsley before serving.

Tips:

    You can marinate the beef in the wine and spices overnight.

    You can also serve rice or spaetzle instead of potatoes.

    Boeuf bourguignon tastes even better the next day, so it is worth making it the day before.

Enjoy!