Boeuf Bourguignon Stew

Name: Boeuf Bourguignon Stew
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 600 g Carrots; 600 g Onions; 1 Garlic clove; 600 g Beef for goulash; 150 g streaky bacon; 3 TABLESPOONS clarified butter; 2 TABLESPOONS Tomato paste; 1/4 l Red wine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Parsley; 150 g Fresh cream

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

600 g Carrots
600 g Onions
1 Garlic clove
600 g Beef for goulash
150 g streaky bacon
3 TABLESPOONS clarified butter
2 TABLESPOONS Tomato paste
1/4 l Red wine
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Parsley
150 g Fresh cream

Directions

1
Peel the carrots, quarter them lengthwise and cut into slices. Peel and chop onions and garlic. Dab meat dry and cut into cubes. Cut bacon into strips.
2
Heat clarified butter in a roasting pan. Fry the meat and bacon for about 10 minutes. After about 8 minutes add tomato paste, onions, garlic and half of the carrots.
3
Deglaze with red wine, bring to the boil and simmer for about 3 minutes. Add 1 1/2 litres of water, bring to the boil. Season strongly with salt and pepper. Stew in a closed roaster for about 2 hours until soft. After about 1 1/2 hours add the remaining carrots.
4
Season to taste with salt and pepper. Wash parsley, shake dry, pluck leaves from the stalks and chop. Arrange the soup, refine with crème fraîche and sprinkle with parsley.