Boeuf Bourguignon

1,5 kg of beef

200 g of lardoons

60 g of butter

10 littles onions

2 carotts

2 garlic glove

60 g of flour

2 big glass of red wine from Bourgogne

250 g of mushrooms

salt

pepper

1.Cut the beef in cubes from 3 to 4 cms of coast. Peel onions without skinning them. Peel and cut carrots in not too fine slices (2mm at least). Peel the garlic and remove the germ.

· 2 In a big hen, melt the butter. Add the whole onions and the lardons. Get back by moving constantly. When they are gilded, to remove them with one skimmer, and to to reserve.

· 3 In the same hen, get back the pieces of meat over a brisk heat. Add carrots, and get back another 5 mn.

· 4 When the meat is gilded well, to sprinkle with flour (60g and let turn russet always by moving

· 5 Pour the broth (that you will have prepared by melting 2 stock cubes of meat in 50 cl of boiling water). Well scratch juices. Put back.