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
Print Recipe
Pin Recipe Instructions
- 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.
- Then gradually add all the ingredients, except for the leeks and mushrooms, and simmer gently with the lid on for about 2 hours.
- 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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