Boeuf bourguignon

Name: Boeuf bourguignon
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 8
Ingredients: 1.5 kg Beef (leg); 400 g streaky smoked bacon; 300 g Onions; 4 Garlic cloves; 1-2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 7-10 Tbsp ¾ l Red wine; 8 TABLESPOONS Marc de Bourgogne (French marc spirit; alternatively cognac); 4 Branches of rosemary; 1 collar Oregano; 4 Bay leaves; 500 g Carrots; 500 g Mushrooms

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 8

1.5 kg Beef (leg)
400 g streaky smoked bacon
300 g Onions
4 Garlic cloves
1-2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Flour
7-10 Tbsp ¾ l Red wine
8 TABLESPOONS Marc de Bourgogne (French marc spirit; alternatively cognac)
4 Branches of rosemary
1 collar Oregano
4 Bay leaves
500 g Carrots
500 g Mushrooms

Directions

1
Dab meat dry and cut into large cubes (approx. 5 x 5 cm). Cut bacon into strips. Peel onions and garlic and also dice roughly.
2
Leave the bacon out in a roasting pan and take it out. Heat clarified butter in hot bacon fat and fry the meat in it for about 5 minutes in portions. Season with salt and pepper. Put all the meat, bacon, onions and garlic into the roasting pan and continue to fry for about 5 minutes.
3
Dust with flour and sweat for 3-4 minutes.
4
Pour on red wine and Marc de Bourgogne and dissolve the gravy while stirring. Wash the rosemary and oregano. Put some oregano aside for garnishing. Add remaining herbs and bay leaf to the meat. Bring everything to the boil, cover and stew for about 2 hours.
5
After approx. 45 minutes gradually add approx. 3⁄4 l water.
6
Peel, wash and cut the carrots into pieces. Clean and wash the mushrooms and cut them in half or quarters depending on size. Add both to the meat and braise for another 30 minutes. Season to taste and serve bœuf bourguignon.
7
Garnish with remaining oregano. Serve with fresh baguette.
8
Drink tip: strong red wine, e.g. Burgundy.