Boeuf bourguignon

2 carrots
2 onions
1 kg beef, for braising, allowing 60 g per person
750 ml red wine, burgundy
200 g champignons
150 g diced bacon
1 clove of garlic
1 tsp tomato purée
Salt
Pepper
	(Pre-)heat cooking space to 160°C with Hot air humid
	Wash and peel the carrots and cut into 2 cm cubes. Peel and finely chop the onions. Peel and crush the clove of garlic.
	Place all the ingredients in a porcelain dish, season and mix together well.
	Put the porcelain dish on the wire shelf in the preheated cooking space. Cook.
	Put the pastry in
	Hot air humid 160°C for 2 Hrs
1 tbsp sauce thickener, e.g. Maizena Express
	Add 3 tbsp water to the sauce thickener and stir. Take the porcelain dish out of the cooking space after 90 minutes and quickly and carefully stir in the sauce thickener. Return the porcelain dish to the cooking space. Cook for another 30 minutes until the meat is tender.

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