Beef Bourguignon

• 2 tbsp clarified butter
• 1.5 kg beef, cut into large cubes
• 400 g smoked streaky bacon, coarsely chopped
• 300 g onions, peeled and diced
• 4 cloves garlic, chopped
• 8 tbsp cognac
• 1.5 litres burgundy red wine
• 4 None bay leaves
• 4 sprigs rosemary, needles removed and chopped
• 1 bunch oregano, chopped
• 750 g mushrooms, halved
• 1 kg carrots, peeled and thickly sliced

1. Heat the clarified butter/oil in a Dutch oven and sear the beef for about 5 minutes until browned. Add the bacon, onions and garlic and cook for a further 5 minutes.
2. Deglaze the pan with the cognac and red wine, add the bay leaves and herbs, season with salt and pepper, cover and simmer for 2-3 hours.
3. 45 minutes towards the end of cooking, add the mushrooms and carrots. Serve with some crusty bread.

butter, beef, bacon, onions, garlic, cognac, red wine, bay leaves, rosemary, oregano, mushrooms, carrots

Taken from recipes-plus.com/api/v2.0/recipes/18828 (may not work)