Boeuf Bourguignon

Name: Boeuf Bourguignon
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 18 small onions (about 375 g); 150 g Carrots; 250 g Mushrooms; 1-2 Garlic cloves; 125 g streaky smoked bacon; 1 kg Beef from the leg or shoulder; 1 TABLESPOON Oil; 3 TABLESPOONS Flour; 1/4 - 3/8 l clear broth (instant); 300 ml dry red wine (Burgundy); 1 TABLESPOON Tomato paste; 1 TEASPOON dried thyme; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 1 collar flat leaf parsley; 1 Branch laurel (2-3 leaves)

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

18 small onions (about 375 g)
150 g Carrots
250 g Mushrooms
1-2 Garlic cloves
125 g streaky smoked bacon
1 kg Beef from the leg or shoulder
1 TABLESPOON Oil
3 TABLESPOONS Flour
1/4 - 3/8 l clear broth (instant)
300 ml dry red wine (Burgundy)
1 TABLESPOON Tomato paste
1 TEASPOON dried thyme
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
1 collar flat leaf parsley
1 Branch laurel (2-3 leaves)

Directions

1
Onions peel, 2 of it finely dice. Peel carrots and also cut them into fine cubes. Clean the mushrooms and, depending on their size, leave them whole or halve them. Peel garlic and press it through a garlic press.
2
Cut the bacon into strips. Cut meat into large (approx. 3 cm) cubes. Put bacon and oil in a pan and let it crisp. Remove the bacon and pour the fat, except for a small residue, into a bowl.
3
Sauté whole onions and mushrooms while turning. Remove. Add some bacon fat to the pan and fry the meat in portions. Place in a frying pan. Lightly brown the carrots and diced onions in the hot frying fat.
4
Add flour, also brown slightly (possibly add remaining bacon fat or oil if the mixture is too dry) and deglaze with stock while stirring. Bring to the boil until the sauce thickens.
5
Stir wine, tomato paste, bacon, garlic and thyme into the sauce. Bring to the boil again briefly and season with salt and pepper. Pour over the meat. Wash the parsley, dab dry and bind 3-4 stems together with the bay leaf.
6
Put it in the sauce. Cover and braise in the preheated oven (electric cooker: 200°C/ gas: level 3) for about 2 hours. Stir 1-2 times in between. Stir onions and mushrooms into the meat 30 minutes before the end of the cooking time.
7
Cut the remaining parsley into fine strips. Season the finished dish with salt and pepper, remove the herb bouquet as desired and serve sprinkled with parsley.