Le Boeuf Bourguignon

Recipe

For 6 persons :

4 lbs beef shoulder (stewing beef)

6 oz bacon

4 carrots, peeled and sliced

1 onion, choppe

1 lb mushrooms, sliced

2 stalks celery, chopped

1 bottle red burgundy wine (young wine)

2 cups of beef bouillon (beef stock)

1ounce flour

4 tb olive oil

1ounce butter

1 small bunch parsley

1 sprig thyme

1 clove garlic, mashed

18 small white onions

Salt and black pepper

Cut then bacon into small strips, simmer it for 10 minutes in water and then, dry it. Cook the bacon in a large heavy-bottomed saucepan with the olive oil at moderate heat for 2 or 3 minutes. Remove it.

Cut the beef in 2-inch cubes. Using the same saucepan, cook the beef in the bacon's fat until browned. Remove the beef.

Still in the same pan, put the onion, carrots, celery and cook for 2 or 3 minutes. Remove the saucepan from the heat. Remove the fat from the saucepan.

In the same pan mix the butter and the flour to make a paste.Put again the beef and bacon with the vegetables in the pan. Add salt and pepper.Cover the beef cubes with the butter and flour mixture. Cook for 3 or 4 minutes, uncovered, and turn the beef cubes.Pour in the wine and enough bouillon so that it covers the ingredients. Add small white onions, garlic and herbs. Bring to a boil.Cover the pan and simmer for 3 hours on a low heat.

Boeuf Bourguignon heat very slowly. The meat is done when the fork slides out easily a beef cube. Remove from heat.Saute mushrooms in butter. Add mushrooms to Boeuf Bourguignon. Garnish with parsley.

Boeuf Bourguignon is traditionally served with boiled potatoes

Category French