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Difficulty
Easy
Kcal/100gr
+/- 300
Quantity
6 pers
Preparation
20 min
Cooking
3 h 30 min
Total Time
3 h 50 min
Ingredients
-
Beef for bourguignon
1.5 kg
-
Bacon bits
200 g
-
Butter
60 g
-
Small onions
10
-
Carrot
2
-
Garlic
2 cloves
-
Flour (4 tablespoons)
60 g
-
Red Burgundy wine (of course)
50 cl
-
Beef broth (2 beef bouillon cubes for 50 cl 1 2 liter of water)
2 glasses
-
Mushroom
250 g
-
Bouquet garni
1
-
Salt
-
Pepper
Preparation
-
1
Cut the beef into cubes of 3 to 4 cm. Peel the onions without cutting them. Peel and slice the carrots into not-too-thin rounds (at least 2mm). Peel the garlic and remove the germ. -
2
In a large casserole dish, melt the butter. Add the whole onions and the bacon bits. Sauté while stirring constantly. When they are golden, remove them with a slotted spoon, and set aside. -
3
In the same casserole, brown the meat pieces over high heat. Add the carrots, and sauté for another 5 minutes. -
4
When the meat is well browned, sprinkle with flour (60g) and let it brown while stirring continuously. -
5
Pour in the broth (prepared by dissolving 2 cubes of beef broth in 50 cl of boiling water).
Scrape well to lift the fond. Return the bacon and onions to the casserole. Pour in the red wine. Season with salt and pepper, add the bouquet garni and crushed garlic cloves. Bring to a boil. Cover and let simmer gently for 3 hours (simmering gently). -
To finish
After this time, add the sliced mushrooms, and cook for another half hour.
Remove the bouquet garni and pour into a serving dish.
Serve with pasta (such as tagliatelle), or steamed potatoes (the sauce should be bound, but not thick. Otherwise, add a little water).
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