Saturday, February 4, 2017

Boeuf bourguignon - recipe (including photos)

  • 900 grams of beef meat
  • 750 milliliters of red wine (Bourgogne)
  • 4 spoons with sunflower oil
  • 1 big onion
  • 2 carrots
  • 1 laurel leaf
  • 1 spoon with flour
  • thyme
  • salt 
  • pepper

For the decoration:
  • 200 grams of young carrots
  • 150 grams of baby onions
  • 150 grams of bacon
  • 50 grams of butter
  • salt 
  • sugar

Cut the meat in small cubes. Heat the sunflower oil and let the meat fry for a few minutes.

Add the flour, mix and let it cook for another 5 minutes.

Take out the meat but keep the juice from the meat in the pot and add the chopped onion and carrots .

Let them cook for 5 minutes, then add the wine and let it cook for another 5 minutes.

Let it cool.

Add back the meat, add the laurel leaf, the thyme, the salt and the pepper and put it in the fridge until the next day!

The next day put the pot at slow fire and let it cook for two hours and a half.

Preparing the decoration:

In a pan, melt the butter together with the salt and the sugar.

Add the cleaned young carrots and onions cover them with water and let it cook until the water evaporates.

In another pan fry the bacon then cut it in small pieces. When the meat is ready, add the bacon over it, together with the young carrots and onions (previously boiled in water/butter). Let it cook for another 5 minutes and your boeuf bourguignon is now ready.




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