Boeuf bourguignonne

4 PEOPLE INGREDIENTS 100 grams of Diced Bacon, 1 chopped onion, 1 clove of garlic, 1 bunch of parsley, 1 kg of beef stew, flour, 1 glass of red wine, half a litre of broth, 200 g small mushrooms, 200 g of onions, a little extra virgin olive oil, salt and black pepper.

PROCEDURE Pour on the bottom of a saucepan no oil, let it warm up and add the bacon, leaving Brown over medium heat.

In the fat that will have issued Brown the onion, half the parsley and garlic.

Meanwhile, flour the meat and add to the sauce, making it slightly Brown, add salt and pepper.

Wet with wine and let it evaporate, add the hot broth and cover the pan.

Cook for two hours (in the pressure cooker will do 45 minutes).

Meanwhile, wash and peel the onions and mushrooms, add them to the meat, Cook 20 minutes.

Serve hot, adding, out of the fire, the remaining parsley.

Serve with boiled potatoes or steamed.