1
Heat a large frying pan and sauté a chopped onion and pieces of carrot in a dash of olive oil with butter. Meanwhile, cut the ribs into equal pieces and add. Brown the meat all around on high heat.
2
Deglaze with the red wine. Lower the heat and stir in the tomato puree and the stock cubes. Leave the meat to simmer on a low heat with the lid on the pan. At least 3 hours, but preferably longer. Stir occasionally and check if you need to add some liquid (wine or water). The meat may fall apart a little. The sauce should reduce a little, so leave it to simmer without a lid for the last hour.
3
Cut a slice from the bottom and top of the butternut squash and cut across the bulb (where the seeds are). Now you can easily cut off the skin all around by leaving the squash upright on the cutting board. Remove the seeds and cut the flesh into small cubes. Sauté about 150 grams of pumpkin and 100 grams of potatoes per person on a moderate heat in a little butter until golden brown and cooked.
4
Just before serving, place a large frying pan on a high heat and melt a lump of butter. Sauté the sliced green asparagus, mushrooms and the pearl onions until crispy golden brown. Stir this through the Boeuf Bourguignon. Garnish with fresh thyme.
