Authentic French Beef Bourguignon Recipe

Fry the diced pancetta. Remove it from the saucepan, then melt butter in it and start frying the mushrooms. When they're almost done, add minced garlic and stir-fry for a bit. Then move the mushrooms to a bowl.

Cut up the meat. Melt new butter in the pan, and fry the meat till light brown. Now heat up oil in the pan, and fry the tomato paste for a few minutes. Add the meat and season with salt and black pepper. After stirring, add flour and mix again.

Let it fry till dark, then add vinegar. After a few minutes, add wine and veal stock. Bring it to a boil. Then add mushrooms, pickled onions, and pancetta. Mix and let it simmer for an hour. Add chopped carrots, season with herbs of choosing, and let simmer for another hour.

Serve with boiled potatoes and garnish with parsley. Enjoy!