Boeuf Bourguignon
240 mins
240 mins
Ingredients
- 1 Onion
- 1 collar Soup Greens
- 1000 g Beef goulash
- 200 g streaky bacon, in one piece
- 1 TABLESPOON Oil
- 1 TABLESPOON Tomato paste
- 300 ml Red wine
- 750 ml Poultry broth
- 1 Laurel leaf
- 1 TEASPOON Peppercorns Black
- 1 TEASPOON Coriander seeds
- 1 TEASPOON Allspice seeds
- 1 TEASPOON Juniper berries
- 1 Msp. Lavender Flower
- 1 TEASPOON Cornstarch
- 1 toe/s Garlic
- 2 Disc/s Ingwar
- 1 piece(s) Orange peel
- 1 piece(s) Lemon peel
- 1 TABLESPOON Butter
Directions
- 1
Peel the onion, carrot and celeriac and cut them into half centimetre pieces.
- 2
Cut the beef into two centimetre cubes, fry them in a pan in oil over medium heat and take them out again. Remove the frying fat and dust in a little icing sugar. Stir in the tomato paste, brown a little, deglaze with the port wine and a third of the red wine and let it simmer until it is creamy. Add the remaining wine and let it simmer as well.
- 3
Sauté the sliced vegetables in a frying pan over a mild heat in the oil until translucent and add to the pot. Pour on the stock, place a lid on the pan so that there is a gap and let it stew for one to one and a half hours at low heat. After 40 minutes, add the bay leaf with pepper, coriander, allspice and juniper to the sauce.
- 4
Pour the sauce through a sieve, removing the bay leaf. Stir the cornstarch with a little cold water until smooth, stir into the boiling sauce and simmer for two minutes. Cut the garlic clove into slices. Cut a strip of peel out of the orange and lemon. Add the garlic, ginger, orange peel and lemon peel, leave to stand for a few minutes and then remove. Add the sauce to the meat, stir in the butter and season with salt and pepper.
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