bouef Bourguignon

Name: bouef Bourguignon
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 300 g Shallots; 150 g Carrots; 250 g Mushrooms; 1-2 Garlic cloves; 100 g streaky smoked bacon; 1 kg Beef (leg or shoulder); 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON dried thyme; 1 TABLESPOON Tomato paste; 2 TABLESPOONS Flour; 300 ml dry red wine (Burgundy); 1/2 l clear broth (instant); 2 Bay leaves; 1 collar flat leaf parsley; 7-10 Tbsp Thyme; 7-10 Tbsp green salad and tomato wedges

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

300 g Shallots
150 g Carrots
250 g Mushrooms
1-2 Garlic cloves
100 g streaky smoked bacon
1 kg Beef (leg or shoulder)
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON dried thyme
1 TABLESPOON Tomato paste
2 TABLESPOONS Flour
300 ml dry red wine (Burgundy)
1/2 l clear broth (instant)
2 Bay leaves
1 collar flat leaf parsley
7-10 Tbsp Thyme
7-10 Tbsp green salad and tomato wedges

Directions

1
Peel the shallots. Cut half into cubes, quarter the remaining shallots lengthwise. Peel, wash and finely dice the carrots. Clean, clean and halve the mushrooms. Peel garlic, press through a garlic press. Cut bacon into fine strips.
2
Wash meat, dab dry, cut into cubes of about 3 cm. Put 1 tablespoon bacon and oil in a pan. Sauté shallots and mushrooms while turning. Fry the remaining bacon and diced shallots in a frying pan. Brown the meat all around. Season with salt and pepper. Stir in carrots, dried thyme, garlic and tomato paste. Dust with flour. Deglaze with red wine and stock, bring to the boil briefly. Put laurel and parsley on the sauce. Braise with lid in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 2 hours. Stir 1-2 times in between, possibly add some liquid.
3
Dust with flour. Deglaze with red wine and stock, bring to the boil briefly. Put laurel and parsley on the sauce. Braise with lid in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 2 hours. Stir 1-2 times in between, possibly add some liquid. Stir in the mushroom mixture 30 minutes before the end of the cooking time. Remove herb stalks. Season to taste with salt and pepper. Arrange bouef bourguignon on plates. Sprinkle with thyme leaves. Garnish with green salad, tomato wedges and parsley. Serve with parsley potatoes
4
Remove herb stalks. Season to taste with salt and pepper. Arrange bouef bourguignon on plates. Sprinkle with thyme leaves. Garnish with green salad, tomato wedges and parsley. Serve with parsley potatoes