Beef Bourguignon

Securely tie thyme, bay leaves, and parsley into a bouquet garni using kitchen string, placing them in a non-metallic bowl along with the beef, wine, and garlic cloves. Allow the flavours to mingle during a minimum of 4 hours, or for an enhanced experience, marinate overnight.

Retrieve the marinated meat with a slotted spoon, setting it aside on a plate, and strain the liquid while preserving the marinade.

Preheat the oven to 170°C.

In a large flameproof casserole dish over medium heat, melt 20g of the butter. Sauté shallots or onions and bacon for 5–6 minutes until the bacon turns crisp and the shallots or onions achieve a gentle brown. Add mushrooms, cooking for an additional 2–3 minutes before removing from the dish and setting aside.

Introduce the remaining butter to the dish, cooking chopped onion and carrots for 1–2 minutes until softened. Increase the heat, add the strained meat, and brown it for about 3 minutes. Reduce the heat to medium, add flour, ensuring an even coating. Pour in the reserved marinade, including the bouquet garni and water. Add the MAGGI® BEEF BOOSTER, bringing the mixture to a boil and stirring well.

Cover the dish with a lid and place it in the oven. Cook for about 1¼ hours, stirring periodically.

Reintroduce bacon, mushrooms, and shallots to the casserole dish, add the MAGGI® JUS LIÉ MIX, stir lightly, and cook for an additional 30 minutes or until the meat achieves remarkable tenderness.

Before serving, discard the bouquet garni, adjust seasoning if desired, and serve with MAGGI® INSTANT MASHED POTATO, garnished with chopped fresh thyme for a finishing touch.