Bonapeti.com»Recipes»Meat Dishes»Beef»Boeuf Bourguignon

Boeuf Bourguignon

Maria KostoffMaria Kostoff
Chef Assistant
2721023
Elena Todorova
Translated by
Elena Todorova
Boeuf Bourguignon
17/05/2013
Favorites
Cook
Add
Report
Preparation
30 min.
Cooking
175 min.
Тotal
205 min.
Servings
4
"The perfect beef is waiting for you at the table. What are you waiting for?"

Ingredients

  • oil - 3 tbsp
  • beef - 31.5 oz (900 g) neck steak, cut into cubes
  • bacon - 2 strips x 3.5 oz (100 g)
  • chives - 16 heads, peeled
  • carrots - 7 oz (200 g)
  • mushrooms - 8 oz (225 g) sliced
  • onions - 1 head, chopped
  • garlic - 1 clove, crushed
  • flour - 3 tablespoons
  • red wine - 1 bottle of Burgundy
  • beef broth - 2/5 cup (100 ml)
  • spices - fresh, mix
  • salt
  • black pepper
  • sugar - 1 pinch
measures

How to make

Heat the oil in a small, deep oven dish. Fry the meat in several batches until well browned, then fry the bacon strips with the chives. Add mushrooms and cook for 2 minutes.

Take the vegetables out with a slotted spoon into a plate, add the onions and carrots to braise for 8 minutes or until tender. Add the garlic and fry for 1 more minute, pour the flour in and stir until browned. Pour in the wine, broth and mix of fresh herbs.

Return the beef to the oven dish and allow to come to a boil. Put the lid on and simmer about 2-2 1/2 hours or until the meat becomes very tender. Add the bacon, onion and mushrooms and cook for another 15 minutes.

Finally, season with salt, black pepper and sugar.

Rating

5
51
40
30
20
10
Give your rating:
Facebook
Favorites
Twitter
Pinterest