Boeuf Bourguignon

Name: Boeuf Bourguignon
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 4 medium-sized onions; 1 Garlic clove; 6 (approx. 500 g) Carrots; 1 kg Beef (from the leg); 5-6 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 TABLESPOONS Flour; 200 ml Red wine (e.g. Burgundy); 1 Bouquet garni (bound herb bouquet of bay leaf and 2 stems each of parsley and thyme); 7-10 Tbsp Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

4 medium-sized onions
1 Garlic clove
6 (approx. 500 g) Carrots
1 kg Beef (from the leg)
5-6 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 TABLESPOONS Flour
200 ml Red wine (e.g. Burgundy)
1 Bouquet garni (bound herb bouquet of bay leaf and 2 stems each of parsley and thyme)
7-10 Tbsp Parsley

Directions

1
Peel onions and garlic, cut onions into fine rings. Dice garlic finely. Peel and wash the carrots, cut them lengthwise into halves and cut them into pieces. Wash the meat, dab dry and cut into approx. 5 cm cubes. Heat oil in a casserole or roasting pan. Fry the meat in it in portions until it is well browned.
2
Season with salt and pepper and remove. Fry the onions in the frying fat at medium heat until golden brown. Sprinkle with flour and sauté for 3-4 minutes while stirring. Add red wine, while stirring to dissolve the gravy. Add meat, carrots, garlic and herb bouquet. Add approx. 1 litre of hot water so that the meat is covered. Bring to the boil, cover and braise for about 2 hours, stirring from time to time. After about 45 minutes stewing time add 1/2-3/4 litre of water little by little, so that the meat is always covered with liquid. Wash parsley, dab dry and chop finely. Remove Bouquet garni from the pot. Season boeuf bourguignon with salt and pepper.
3
Add approx. 1 litre of hot water so that the meat is covered. Bring to the boil, cover and braise for about 2 hours, stirring from time to time. After about 45 minutes stewing time add 1/2-3/4 litre of water little by little, so that the meat is always covered with liquid. Wash parsley, dab dry and chop finely. Remove Bouquet garni from the pot. Season boeuf bourguignon with salt and pepper. Sprinkle with parsley. Boiled potatoes taste good with it.