Individual Beef Pot Roast Daube ‘Bourguignon’ with Button Mushrooms, Smoked Bacon, Sherry Vinegar Shallots, and Honey & Cumin Glazed Carrots

Instructions:

Preheat the oven to 160°C (320°F). In a large ovenproof casserole dish, heat 1 tablespoon of olive oil over medium heat. Season the individual beef pot roasts with salt and pepper, then sear them for 2-3 minutes on each side until browned. Remove the beef from the pan and set aside.

In the same casserole dish, add the diced smoked bacon and cook until crispy, about 3-4 minutes. Add the halved button mushrooms and sauté for another 5 minutes until golden. Stir in the minced garlic and cook for an additional minute.

Deglaze the pan by pouring in the red wine, scraping up any browned bits from the bottom. Add the bay leaf and thyme sprigs, and return the seared beef pot roasts to the dish. Cover and transfer the casserole to the preheated oven. Cook for 2 hours, or until the beef is tender and the sauce has reduced.

While the beef is cooking, heat 1 tablespoon of olive oil in a small pan over medium heat. Add the peeled shallots and cook for 5 minutes until golden brown. Pour in the sherry vinegar, reduce the heat, and let the shallots simmer for 10 minutes, until they are caramelized and tender. Set aside.

In a separate pan, bring a pot of salted water to a boil. Add the carrot batons and cook for 5-7 minutes until tender. Drain the carrots and return them to the pan. Add the honey and cumin, tossing the carrots to coat them evenly. Cook over low heat for another 2 minutes, allowing the honey to caramelize slightly. Season with salt and pepper

Once the beef is done, remove it from the oven. Plate each individual beef pot roast with a spoonful of the rich ‘Bourguignon’ sauce. Arrange the glazed carrots and sherry vinegar shallots on the side, and garnish with fresh parsley.

Enjoy your delicious Beef Pot Roast Daube ‘Bourguignon’ with tender beef, savory mushrooms, smoky bacon, and perfectly glazed vegetables!