Recipes
Boeuf Bourguignon
27
Jul
Jul
Boeuf Bourguignon
Ingredients
- 2 mugs beef chunks
- 1 piece onion, thinly sliced
- 1 piece garlic clove, peeled
- 1 teaspoon tomato paste
- 4 pieces button mushrooms, or
- 2 pieces small Portobello mushrooms
- 2 pieces carrots, peeled and sliced
- 1 espresso cup bacon chunks
- 1 1/2 mugs beef broth
- 2 teaspoons white flour
- 1 teaspoon dried thyme
- 1 pinch clove powder
- 2 mugs good red wine
- salt and pepper to taste
- 1/2 espresso cup butter, melted
Instructions
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Set a frying pan on medium-high heat. Place in half your butter, and sauté your onions and bacon. When onions turn translucent, transfer onion and bacon to a cast iron pan on high heat along with the rest of the butter.
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Add the chunks of the meat and toss well. Sprinkle flour, and stir, making sure to scrape the bottom of the pan with wooden spoon.
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Add the beef broth, wine, and all the other ingredients except to your mushrooms. Mix well. Reduce to very low heat and cook for three hours, stirring every once in a while so that your ingredients won’t stick to the bottom of the pan.
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After 2 1/2 hours, add your mushrooms. If the sauce reduces too much, add a bit of wine or broth. After 3 hours, your iconic French stew will be ready! Serve it with boiled potatoes or rice.