Burgundy Beef Stew
150g smoked bacon 1 kg beef flank 2 carrots 2 tablespoons butter 2 shallots, chopped 5 cloves garlic, chopped 1 bottle Burgundy Wine 3 bay leaves , 5 thyme sprigs 5 ooml veal gravy or 3 tablespoons crumbled beef stock cube boiled with 500ml water salt and black pepper Accompaniments 12 small onions, peeled butter, for frying 1 teaspoon sugar 3 tablespoons lemon juice 1 1/2 tablespoons olive oil 200g fresh mushrooms, thinly sliced 4 slices white bread 4 asparagus spears, lightly boiled in salted water 8 baby carrots,boiled 3 tablespoons chopped parsley salt and pepper Cut the rind and fat off the bacon and set aside. Cut the bacon meat into small cubes and brown in frying pan. Set aside. Cut the meat into cubes, 5x5 cm and pat dry with kitchen towels. Season with salt and pepper. Slice the carrots into 3 cm pieces Fry the bacon rind in a pan. Add butter if the meat is not very fatty. Add the meat on all sides. Brown the meat on all sides. Add the carrots, onions and garlic when the ...