Boeuf Bourguignon

• 1 large Tomato
• 1 large onion
• 6 stalks of parsley
• 6 stalks of thyme
• 5 bay leaves
• 6 piece cloves
• 4 cubes beef bouillon
• 2 large carrots
• 14 oz beef cubes (beef tenderloin or fillet - usually 200g per persons - I usually make a little extra, since it stays good in the fridge for up to 4 days)
• 1 1/2 liter Burgundy wine
• 1 salt
• 1 pepper

1. Marinate beef in 750ml of wine for 24 hours / leave in fridge
2. Finely chop tomato.
3. Slice carrot lengthwise and cut into thirds.
4. Slice onion in half and insert the cloves into the onion
5. Remove beef cubes from marinade and blot dry with paper towels.
6. Fry beef cubes in a pot around 5-10 minutes (high heat, with a bit of olive oil)
7. Remove beef from pot and fully coat with flour.
8. Put beef with leftover marinade wine in a clean pot along with the above chopped veggies, as well as the parsley, thyme, bay leaves, remaining 750ml of wine, beef bouillion, salt, pepper
9. Slow cook on extremely low heat for 3 hours (2 is possible as well, but beef turns out softer after 3 hours)

tomato, onion, stalks of parsley, stalks of thyme, bay leaves, cloves, beef bouillon, carrots, beef, liter, salt, pepper

Taken from cookpad.com/us/recipes/362298-boeuf-bourguignon (may not work)