Beef bourguignon with mixed vegetable sticks

• Make a brown stock.
• Chop the onion, carrot and garlic into brunoise.
• Chop the mushrooms into quarters and sauté.
• Dice the bacon and sauté (set the fat aside).
• Remove the fat and nerves from the meat and chop into 4 cm cubes.
• Add salt and pepper to the meat and lightly flour it.
• Sauté using the fat from the bacon and set aside.
• Lightly sauté the vegetables and add the meat and the wine. Let reduce and add the brown stock until the pieces are covered, then leave to cook until the meat is very tender and the vegetables are soft.
• Add the bacon and mushrooms. Add salt if required.

HOW TO PLATE UP

• Serve with the mixed vegetable sticks.