Dad'S French Boeuf Bourguignon

• 1 kg prime rib with bone
• 2 tbsp olive oil
• 1-2 tsp salt
• 1/2 tsp white sugar
• 2 bayleaves
• 2 leeks
• 1 large carrot
• 2 yellow onions or two handfuls of shallots
• 2 large garlic cloves (or more, according to taste)
• 400-600 ml full-bodied red wine (traditionally the French use Bordeaux, Chianti also works very well & if you absolutely do not want wine, you can replace with beef stock)
• 1 tsp thyme (preferably fresh, stalks removed)
• 2-3 tbsp tomato puree
• 150 g smoked bacon (cut in shreds)
• 150 g fresh mushrooms (I prefer button)
• 12-15 shallots

1. This is best cooked in a Le Cruset or similar casserole pot with a thick base and a lid.
2. STAGE ONE:
3. 1. Cut the meat in approximately 2 cm cubes. Brown slowly in a little oil until the meat juices has evaporated.
4. 2. Then add 1/2 tsp sugar. Turn the heat up high and fry, without burning the meat, for a minute or two.
5. 3. Take the pan off the heat, pour in all the red wine and place back on the heat again. Lower the heat to simmering temperature.
6. 4. Add chopped carrots, chopped onions, shredded leeks, spices, bayleaves, tomato puree.
7. 5. Put the lid on and simmer on low heat for 1 hour.
8. STAGE TWO:
9. 6. Fry the bacon and place on a side plate, off the heat, when done.
10. 7. Fry the shallots in the same fryingpan and place on a side plate, off the heat, when done.
11. 8. Fry the mushrooms in the same fryingpan until the water has evaporated.
12. STAGE THREE:
13. 9. After the beef has cooked for 1 hour, taste the sauce. Add salt if required.
14. 10. Add the bacon, shallots and mushrooms.
15. 11. Cook for another 20-30 minutes if you intend to eat it immediately. Alternatively, switch off the heat and let the pot remain on the hob until you wish to eat, then re-heat for 10-15 mins. I usually let it stand overnight, for maximum flavoiur, and then re-heat.
16. Serve with boiled potatoes (or plain rice) and buttered peas if you'd like extra greens.
17. Wine? A fairly full-bodied, young red wine, such as Beaujolais, Cotes du Rhone, Bordeaux, or Burgundy works well with this dish.
18. ENJOY!

prime, olive oil, salt, white sugar, bayleaves, leeks, carrot, yellow onions, garlic, red wine, thyme, tomato puree, bacon, fresh mushrooms, shallots

Taken from www.epicurious.com/recipes/member/views/dads-french-boeuf-bourguignon-51286481 (may not work)