Organic beef bourguignon with wild mushrooms and crushed butternut squash with chestnuts.

Cut the beef into large cubes (about 5 cm). Peel the shallots and cut the bacon into pieces.

In a cast iron pot, melt the butter and sauté the pearl onions, bacon, and beef pieces until browned. Sprinkle with flour and mix. Pour in the red wine, add water or broth to cover the meat, and mix. Add sprigs of thyme and bay leaves. Season with salt and pepper. Bring to a boil and simmer on low heat for at least 2 hours.

Clean the wild mushrooms, wash them in vinegar water, and cut them into pieces if necessary. Add them to the pot 30 minutes before the end of the cooking time.

Peel and seed the butternut squash. Cut the flesh into cubes. Steam them for about 20 minutes. Blend the cooked chestnuts. Mash the squash flesh with a fork. Season with salt and pepper.

Add the chestnut puree and the butter and mix well. Adjust the seasoning.

To finish, serve the organic beef bourguignon with wild mushrooms, sprinkled with roasted buckwheat seeds and fresh thyme, and enjoy with the mashed butternut and chestnuts.