1.5 kg of beef
1 thick slice (200 g) smoked bacon
4 tablespoons of flour
2 large onions
2 cloves of garlic
18 small spring onions
50g of butter
1 tbsp olive oil
75 cl of red wine (generic burgundy or mâcon)
2 slices of soft bread
1 bar of chicken broth
50g of flour
1 teaspoon of thyme
2 bay leaves
6 sprigs of flat parsley
Salt and peper
5 drops of Garlic flavouring
4 drops of Chocolate flavouring
Peel and dice the carrots.
Peel and mince the large onions and garlic.
Cut the bacon into chunks.
Brown everything except the meat in a casserole with the oil and half of the butter.
After 8 to 10 min, drain with a skimmer.
In the same casserole, brown the meat cubes.
When they are coloured, powder them with flour using a fine sieve, and stir well for 5 min over high heat.
Pour the wine, add salt and pepper, stir and bring to a boil.
Meanwhile, chop the parsley.
Remove the crust from the slices of bread and cut them into croutons.
Peel the spring onions.
Brown the croutons in the remaining butter in a frying pan.
Serve the Burgundy very hot, decorated with chopped parsley and croutons.
Bon appetit !