Beef bourguignon recipe
Beef bourguignon recipe
1 kg of beef
2 onions 3 carrots 1 clove of garlic
2 tablespoons of flour 30cl of red wine
1 bouquet garni (thyme, bay leaf)
100g of bacon
250g button mushrooms Salt, pepper, oil
1. Cut the meat into cubes of about 5 cm on each side. Peel and slice the onions. Peel and cut the carrots into rounds. Crush the garlic clove.
2. In a casserole, heat 3 tablespoons of oil. Place the pieces of meat and let them sear for a few minutes, without stirring. Turn them over and sear for a few minutes. If your casserole is not big enough, brown a first part of the meat, remove it and continue with the rest.
3. Add onions, garlic and carrots. Salt lightly, mix well and cook for 5 minutes. Add the flour, mix everything well then add the red wine. Fill with water to cover the meat. Add the bouquet garni Bring the mixture to a boil then close the casserole with the lid and simmer for 2h30 to 3h over medium heat. Stir occasionally and add a little water if necessary.
4. Meanwhile, heat the bacon in a pan, without adding fat. When they are nicely browned, remove the excess fat and add the button mushrooms. Cook for 5 minutes and remove from heat. Add the bacon bits and mushrooms to the simmering casserole.
5. Serve hot, with potatoes. Beef bourguignon is even better when reheated. Do not hesitate to do it the day before.
