Burgundy Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beef, piece suitable for braising
- 300 g bacon, mixed, smoked
- 500 g mushrooms, brown
- 500 g shallot (s)
- 4 large garlic clove (s)
- 1 bottle red wine, dry
- Clarified butter
- salt and pepper
- Baguette (s)
Print Recipe
Pin Recipe Instructions
- Cut the beef into 4-5 cm cubes. Cut the bacon into 2-3 cm cubes. Halve the shallots, roughly dice the garlic and leave the mushrooms whole, peel if necessary.
- Sear the beef in clarified butter, lower the temperature and add the bacon, leave out a little for 5 minutes, then add the shallots and garlic, and fry for another 5-10 minutes at low temperature. Pepper properly!
- Cover with red wine, put a lid on and stew on the lowest heat for about 1 hour. Open and add the mushrooms. If necessary, add red wine. Cover again and simmer again for about 1 hour until the meat can be practically cut with a fork.
- Season to taste with salt (careful, some of the bacon will come out) and pepper, and serve with plenty of baguette to dip.
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