Boeuf bourguignon

French classic from Julia Child!

Boeuf bourguignon

ingredients: 

- Approx. 700 g beef without fat 

- 300 g of bacon 

- 500g mushrooms 

- A piece of peeled celery 

- 2 carrots 

- A bottle of wine (I used the Georgian Saperavi) 

- Salt and pepper 

- Optionally fat for frying 

- Approx. 500ml beef stock (can also be a vegetable) 

Cut beef and celery into thick cubes and bacon into small strips. 

Peel mushrooms and carrots and cut into chunks (for example: mushrooms into quarters, carrot into slices) 

On the hot pan fry the bacon and when the fat is melted, cast into the pressure cooker. 

At the same fat fry beef and vegetables. 

Add all the ingredients  to the pressure cooker. 

Pour wine and broth. 

Add a pinch of salt and pepper. 

Close the pot and cook over medium heat for approx. 1h. 

Serve with homemade spaetzle.