Gourmet beef bourguignon

Instructions

1. 1

   Translate the following text from French to English: 24 hours in advance: cut the beef into large cubes and remove as much fat as possible.

2. 2

   Place it in a pan with the onions, garlic, bouquet garni, and sugar.

3. 3

   Season to taste with salt and pepper, then add the carrots cut into 8 pieces, the turnips cut into 4 quarters, 1 tablespoon of 4 spice mix.

4. 4

   Mix the pieces and aromatics in a large mixing bowl, then add the wine and cognac (last).

5. 5

   Store in the refrigerator for 24 hours, stirring every 6 hours.

6. 6

   The next day, drain everything and recover the strained marinade with a Chinese strainer.

7. 7

   Heat olive oil in a casserole that can go into the oven until it's smoking hot.

8. 8

   Sear the meat pieces in the casserole and well brown them.

9. 9

   Add then cut lard pieces, then caramelize for 5 more minutes.

10. 10

    Add the vegetables without the bouquet garni, then cover with the marinade.

11. 11

    Cook for 20 minutes over high heat, then put the casserole in the oven at 180°C for 1 hour.

12. 12

    At the end of cooking, add 2 tablespoons of Dijon mustard.

13. 13

    Serve the casserole on the table.

14. 14

    Sprinkle with chopped flat-leaf parsley.