1,600 g top blade steak
80g olive oil
10 baby carrots peeled
300g pearl onions
1 bouquet garni (leek, parsley, bay leaf, thyme)
2 cloves garlic
800 ml red wine
800 ml beef broth
250g button mushrooms
2 tbsp olive oil
Freshly ground pepper
On a cutting board, use a sharp knife to cut the meat into bite-size pieces.
Assemble the bouquet garni by sticking sprigs of parsley, bay leaf, and fresh thyme in-between the leek leaves. Set aside.
Pour a bit of olive oil into a pot. Turn heat to high. Sear pieces of meat on all sides. Turn heat to medium. Add carrots and pearl onions. Sauté all for 2 more minutes.
Coat the ingredients in the pot with the flour. Mix well until all flour has been incorporated. Finish with the red wine and beef broth. Add garlic and bouquet garni to the pot. Season with salt and freshly ground pepper. Simmer, half-covered for 2 hours.
Heat the 2 tbsp olive oil in a large, nonstick skillet. Sauté whole button mushrooms for 2-3 minutes. Season with salt and freshly ground pepper. Set aside. Add to the beef 40 min before the 2 hours of simmering come to an end. Continue cooking on low heat for the last 40 min until the sauce begins to thicken.
Chop the parsley finely. Add to the beef at the last minute and fold. Turn heat off. Your beef a la bourguignon is ready to serve.