Serves 3

INGREDIENTS

 2-3 juicy marbles filets
 2 onions, diced
 4 medium sized carrots, sliced into 1/2 inch thick chunk
 1 tsp of olive oil
 2 tbsp flour (spelt, white, rice, chickpea etc.)
 4x garlic cloves, crushed and roughly chopped
 3 filets of juicy marbles, or 2 slices 1.5 inches thick
 3 cups of red wine
 3 cups of vegetable broth or water (I used water, it was delish)
 A bunch of fresh rosemary
 A bunch of fresh thyme
 4 bay leaves Bay leaves
 1 tsp dried celery seed
 1 tsp Mixed peppercorns
 A handful of champignon mushrooms, either left whole or if they’re big chopped into big chunks
 1 tsp Soy sauce
 garlic powder  

METHOD

1. Heat a non-stick pan. When the pan is hot, add some oil. When oil is hot add the filets. Sear filets on medium heat until crispy on each side. Then remove from the heat.
2. Heat a medium/large sized pot. Add bay leaves and celery seeds and toast for 2 minutes, until fragrant. Then add oil, onions and carrots. Cook until carrots have softened.
3. Next add the flour to the pot and mix it in. Allow flour cook with the veggies for 3 minutes while mixing. Then add the seared filets, garlic, herbs, spices, wine & broth. Bring to a boil and then allow the stew to simmer for 1 hour.
4. When the bourguignon is almost done, sauté the mushroom. Heat a medium pan and add some oil. When the oil is hot add the mushrooms, thyme, garlic powder, salt and pepper. Cover for 3 minutes. Then take off the cover, mix the mushrooms and continue to sauté  until the mushrooms are cooked. When the mushrooms are almost done, add a dash of soy sauce.
5. When the bourguignon is done, turn the heat off and add the mushrooms.
You can also break up some more juicy marbles pieces and sear them so they’re crispy like bacon and add them when serving the bourguignon, if you want to provide the Julia Child experience ;) Enjoyy!!
 

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