Albertos Bœuf Bourguignon

by Editorial Staff

Summary

Prep Time 1 hr
Cook Time 2 hrs 15 mins
Total Time 3 hrs 15 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 kg roast beef, cut into large cubes
  • 3 carrot (s), scraped and thinly sliced
  • 2 medium onion (s), roughly chopped
  • 50 g cranberries, dry
  • 2 cloves garlic, finely chopped
  • 600 ml red dry wine
  • 1 bouquet garni
  • 2 tablespoon tomato paste
  • 1 tablespoon turnip greens
  • 1 leek, cut into wide rings
  • 250 g mushrooms, brown, quartered
  • salt and pepper
Albertos Bœuf Bourguignon
Albertos Bœuf Bourguignon

Instructions

  1. Fry the meat in a little fat all around until brown. Add tomato paste and roast everything well. Deglaze with a little wine and stir immediately. When the wine has evaporated, repeat the process 2 times. This gives the meat a shiny coat.
  2. Then gradually add all the ingredients, except for the leeks and mushrooms, and simmer gently with the lid on for about 2 hours.
  3. After an hour remove the herbs, add the leek and mushrooms and simmer for another 10 minutes. Stir every now and then. Add some seasoning at the end.

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