170 g Beef steak, braised 30 g Bacon strips 300 mL red wine 100 g Button mushroom 400 g Carrots 0.5 tablespoon Wheat flour (patent) 10 g Butter 1 Onions 1 Bay leaf 1 pinch Thyme 1 pinch Rosemary 15 mL Olive oil 2 pinch Salt 2 pinch Pepper 1 garlic clove Clean the mushrooms and cut into slices. Peel and thinly slice the onion. Heat a thin layer of olive oil in a pressure cooker, fry the blade roast and diced bacon strips until coloured. Add the onion, melt it, and then add the mushrooms, unpeeled garlic clove, and aromatic herbs. Add salt, pepper, sprinkle with flour, and stir. Cover the meat with wine, close the cooker and cook for 30 minutes from the whistle. Meanwhile, peel the carrots, cut them in 4 and boil them for 20 minutes in salted water. Blend the carrots and butter. Serve the beef bourguignon along with the carrot purée. This is not a starchy dish, so be sure to include grain products in your other meals of the day.