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Beef bourguignon
For a family supper!
0:00 / 0:00
Team
Chefclub
Total time : 3 h 50
Preparation : 20 min, Cooking : 3 h 30
Description
With red wine sauce (from Burgundy, of course!). This beef pot roast recipe reminds us why traditional cooking is so good!
Ingredients for 6 people
2 pièce beef stock cubes
3,3 kg brisket or chuck steak
10 pièce scallions
2 pièce carrots
2 pièce cloves of garlic
0,25 cup butter
8 oz bacon
0,5 cup flour
2 cup red wine (Burgundy)
1 botte bouquet garni
2,65 cup button mushrooms
1 pincée Salt
1 pincée Pepper
Step 1/4
Prepare the broth by diluting the beef stock cubes in 2 cups boiling water. Cut the beef into large cubes about 1 ½ inches in width. Peel the scallions. Peel and cut the carrots into slices at least 2 mm thick. Peel the garlic cloves and crush them.
Step 2/4
Melt the butter in the Dutch oven. Add the scallions and bacon into the dish and brown, stirring constantly. Once they are well colored, remove the scallions and bacon. Set aside.
Step 3/4
Place the beef in the Dutch oven and cook for a few minutes over high heat. Add the carrots and cook for another 5 minutes. When the meat is well colored, add the flour and stir. When the flour turns golden, pour in the broth. Scrape the meat juices from the bottom of the pan. Add the reserved bacon and onions to the mixture, then pour in the red wine. Season with salt and pepper, then add the bouquet garni and crushed garlic to the pan. Bring to a boil. Cover, then simmer for 3 hours.
Step 4/4
Cut the mushrooms finely, then plunge them into the casserole. Let cook for 30 minutes. At the end of the cooking time, remove the bouquet garni. If the sauce is too thick, add a little water.
Tip
Serve the beef bourguignon hot with mashed potatoes or fresh pasta.
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