Boeuf Bourguignon
Ingredients
- beef | 1.5 kg
- lardons | 200 g
- little onions | 10
- carrots | 3
- onions | 2 bigs
- garlic | 2 teeth
- flour | 60 g
- red wine | 2 big glass (50cl)
- bouillon | 2 big glass
- mushrooms | 250g
- bouquet garnis | 1
- butter
Steps
Dice the meat into cubes of 2cm per 2cm, salt and pepper them and roll them in the flour.
Take the skin of the onions out without cutting them
Dice the carots.
First step is to sear the meat. Heat some oil in the pot and sear the meat in batches
if needed. Set the meat aside once done.
Add few knob of butter and the carrots in the pot. Cook a bit then throw the onions.
Cook until the vegetables have soften. Then add the meat.
Pour the wine and the bouillon and cook until it reaches a boil.
Throw in the bouqet garnis. Cover and put in the oven for 45 minutes.
Meanwhile, in a pan cook the lardons and the mushroom. Add them to the rest
when taking the pot out of the oven.
Notes
- serve it with boiled potatoes and fresh persil.
- replace with chicken and this becomes a coq au vin.
- quantity for veggies dont matter so much.