Boueuf Bourguignon Stew

Ingredients
1 onion
1 carrot
2 garlic teeth
Flour
2 and ½ liters of red wine
Butter to the taste
Bouguet garni
2 kilograms of meat
Olive oil
24 fresh mushrooms
16 slices of smoked ham
14 round small onions
Salt to the taste
Pepper to the taste

Preparation
Cut the meat in little pieces, and do the same to the carrot and the onion, while the red wine boils to get rid of the acidity.

Fry the onions and carrots in oil, then take them out of brown the meat.

Add in the flour and cook for a few minutes, then pour the red wine in it. Add in the aromatic herbs and bake for two hours over moderate heat.

Cook the onions and the bacon. Serve the sauce, adding red wine, butter, bacon, onions and mushrooms.

Did You Know That
Cleopatra, the famous and extinct Egyptian queen; actually Greek, and only woman who in life adopted the identities of Venus (Cesar sent to change the image of the goddess for that of Cleopatra’s on the temple of Venus in Rome), from Aphrodite (she presented herself as her when she met Marco Antonio) and of Isis (peculiar way of gaining the trust of the Egyptian people and reaffirming power with hopes of expanding the empire, since the son of Cesar, Cesarion, was presented as Horus). Well, some ill mouths and good ones also have told that this wise and powerful queen enjoyed of all the attributes of these goddesses in her knowledge of increasing pleasure, voluptuousness and lust amongst her lovers. It is also said that she prepared a powder mixture with almonds, honey and rose essence, which she rubbed her intimate parts with. We would have to ask Cesar or Marco Antonio if that was the only reason they couldn’t get out from in between her legs.