Beef Bourguignon
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 3 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg beef, (not too lean)
- 2 tablespoon flour
- 2 bottles red wine, strong Burgundy
- 0.5 teaspoon ½ salt and pepper
- 1 bunch bouquet garni or gauze bag with herbs from Provence
- 250 g beef jerky (streaky smoked bacon)
- 300 g shallot (s) or small onions
- 1 clove garlic
- 300 g carrot (s)
- 300 g mushrooms, small
Print Recipe
Pin Recipe Instructions
- Cut the meat into large cubes and fry all over vigorously in the hot oil. Best in a cast iron roaster, in portions. This takes some time, but it is important! Then dust the meat with flour and let it sear over medium heat. Now gradually deglaze with the wine; Let it boil down again and again until the flour has dissolved nicely. Salt and pepper and add the herbs. Cover and simmer on a low flame for approx. 1.5 - 2 hours.
- In the meantime, peel the shallots, but leave them whole. Cut the bacon into not too small pieces and fry with the shallots. Add the garlic in slices, do not brown any more. Cut the carrots into bite-sized pieces and add to the onion and bacon mixture with the mushrooms and steam everything for about 20 minutes. After the 2 add to the meat and simmer together for another 10 minutes. Remove the herb sachet or bouquet garni. Usually the consistency of the sauce fits; if it is too thin, add a little flour butter
- tie.
- As a side dish, there is a choice of pasta, boiled potatoes or spaetzle.
- I`ve been cooking this for almost 20 years now; the guests always found it delicious. A good, strong red wine is really important. It doesn`t have to be a Burgundy; a strong country wine from the south of France does it too, sometimes even better!
- If there is anything left over: it tastes even better the next day!
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