Boeuf Bourguignon - cooking recipe

Ingredients

2 lbs beef chuck, cut into chunks
1/4 lb smoked bacon, in one piece and cut into chunks
sea salt
freshly ground pepper
3/4 lb carrot, peeled and cut into chunks
1 bunch spring onions or 1 leek, cut into chunks
4 tablespoons butter
2 tablespoons flour
5 tablespoons cognac
750 ml red Burgundy wine
2 garlic cloves, peeled and thinly sliced
1 bouquet garni

Preparation

Season beef and bacon with salt and pepper, being careful with the bacon since it's already salty.
Heat butter in a casserole or stew pot, saute the bacon, and then brown the beef. Add vegetables and saute gently.
Sprinkle meat with flour, deglaze with cognac, and then add the wine.
Add garlic cloves and bouquet garni. Cover and simmer stew for 1 1/2 to 2 1/2 hours, depending on the quantity of meat used.