Beef Bourguignon
Cuisine of Bourgogne (Burgundy), France
Preparation Time: 1 hour Ingredients: |
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For garnish:
⅓ pound (150 g) slab bacon, cubed
⅓ pound (150 g) button mushrooms, sliced
⅓ pound (150 g) pickling onions, peeled
1 ½ tablespoons (20 g) butter
Preparation:
Prepare the vegetables by cutting them in large pieces.
In a stewpot, heat a few tablespoons of oil, add the pieces of beef and brown them. Add the vegetables. Sweat the vegetables for several minutes, mixing frequently. Roast in the oven for a few minutes.
Mix the flour together with the red wine and then the veal stock. Add the crushed or chopped garlic and the bouquet garni. Add to the stewpot. Cover and cook in a 350°F (180°C) oven for around 2 hours.
In the meantime, caramelize the pickling onions.
Blanch the bacon for several minutes. Strain it and brown it in a non-stick pan. Remove it from the pan and brown the sliced mushrooms in the same pan.
Stir while cooking so that the mushrooms do not stick to the pan.
After 2 hours, remove the stewpot from the oven.
Remove the pieces of meat and place them in a shallow dish.
Simmer the sauce. Season to taste.
Add the vegetables to the meat.
Pass the sauce through cheesecloth or a fine strainer. Keep warm by placing the sauce in a double boiler.
Serve warm.
Serve 4
Courtesy of Frence Government Tourist Office
 The Loire Valley & Paris |
 Paris & Nice |