Boeuf Bourguignon with Beef Strips and Bacon Strips


  • 2 packs Beef Strips
    1 pack Smoked Bacon Strips
    2 onions, cut in rings
    250 g (large) carrots, sliced
    3 cloves garlic, sliced thinly
    1 bag fresh baby potatoes, unpeeled, halved
    500 ml full-bodied red wine
    1 can tomato paste (140 g)
    2 sprigs thyme
    2 bay leaves
    good handful chopped parsley
    250 g mushrooms
    1 jar pickled pearl onions, drained
    oil for frying
    salt and pepper


Stir-fry the Beef Strips on medium heat until nicely browned on all sides; leave to rest for a few minutes. Follow the same procedure for the Smoked Bacon Strips.

Sauté the onion, carrots and garlic slices in a few tablespoons of oil in a deep casserole. Add the tomato paste and sauté shortly. Deglaze with the red wine and add the potatoes, bay leaves, thyme and parsley to the pot. Simmer, uncovered, for about 15 minutes. Scrub the mushrooms and add these to the sauce, together with the pearl onions. Simmer for another 5 minutes, then add the Beef Strips and the Smoked  Bacon Strips. Warm through and season to taste with salt and pepper.