Boeuf Bourguignon1
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Description
Beef stewed in red wine with bacon, mushrooms and onions.Step 1: Cut bacon into small strips. Simmer bacon for 10 minutes in water. Dry bacon.
Step 2: Cook bacon in a large heavy-bottomed saucepan with the olive oil at moderate heat for 2 or 3 minutes. Remove bacon.
Step 3: Cut the beef in 2-inch cubes. Using the same saucepan, cook the beef in the bacon s fat until browned. Remove the beef.
Step 4: Still in the same pan, put the onion, carrots, celery and cook for 2 or 3 minutes. Remove the saucepan from the heat. Remove the fat from the saucepan.
Step 5: Mix the butter and the flour to make a paste.
Step 6: Put again the beef and bacon with the vegetables in the pan. Add salt and pepper. Cover the beef cubes with the butter and flour mixture. Cook for 3 or 4 minutes, uncovered, and turn the beef cubes.
Step 7: Pour in the wine and enough bouillon so that it covers the ingredients. Add small, white onions, garlic and herbs. Bring to a boil.
Step 8: Cover the pan and simmer for 3 hours on a low heat. Boeuf Bourguignon heat very slowly. The meat is done when the fork slides out easily a beef cube. Remove from heat.
Step 9: Saute mushrooms in butter. Add mushrooms to Boeuf Bourguignon. Garnish with parsley.
Boeuf Bourguignon is traditionally served with boiled potatoes
Ingredients
- → beef shoulder (stewing beef) 4 Lbs.
- → bacon 6 oz.
- → carrots, peeled and sliced 4 Numbers.
- → onion, chopped 1 Numbers.
- → mushrooms, sliced 1 Lbs.
- → stalks celery, chopped 2 Numbers.
- → red burgundy wine (young wine) 1 Bottle.
- → beef bouillon (beef stock) 2 Cup.
- → flour 1 Ounces.
- → olive oil 4 Tablespoons.
- → butter 1 Ounces.
- → parsley 1 Bunch.
- → thyme 1 Springs.
- → garlic, mashed 1 Clove.
- → small white onions 18 Numbers.
- → Salt and black pepper To Taste.
Directions
Step 1: Cut bacon into small strips. Simmer bacon for 10 minutes in water. Dry bacon.
Step 2: Cook bacon in a large heavy-bottomed saucepan with the olive oil at moderate heat for 2 or 3 minutes. Remove bacon.
Step 3: Cut the beef in 2-inch cubes. Using the same saucepan, cook the beef in the bacon s fat until browned. Remove the beef.
Step 4: Still in the same pan, put the onion, carrots, celery and cook for 2 or 3 minutes. Remove the saucepan from the heat. Remove the fat from the saucepan.
Step 5: Mix the butter and the flour to make a paste.
Step 6: Put again the beef and bacon with the vegetables in the pan. Add salt and pepper. Cover the beef cubes with the butter and flour mixture. Cook for 3 or 4 minutes, uncovered, and turn the beef cubes.
Step 7: Pour in the wine and enough bouillon so that it covers the ingredients. Add small, white onions, garlic and herbs. Bring to a boil.
Step 8: Cover the pan and simmer for 3 hours on a low heat. Boeuf Bourguignon heat very slowly. The meat is done when the fork slides out easily a beef cube. Remove from heat.
Step 9: Saute mushrooms in butter. Add mushrooms to Boeuf Bourguignon. Garnish with parsley.
Boeuf Bourguignon is traditionally served with boiled potatoes