Beef Bourguignon
Directions
- 1Peel the carrots, dice the shallots, and chop the carrots into rounds.
- 2Dice the beef.
- 3Add bacon lardons to a pan and cook until crispy.
- 4Remove the bacon and add the beef to the pan, browning on all sides.
- 5Add the shallots, carrots, butter, and garlic to the pan and cook for 5 minutes.
- 6Add the tomato paste and cook for 5 minutes.
- 7Add the flour, cook for 1 minute, then add the wine and cook for 5 minutes.
- 8Add the beef stock, salt, and pepper.
- 9Return the beef and bacon to the pan.
- 10Add thyme and bay leaf, and simmer for 2 hours.
- 11Cook mushrooms and shallots in a separate pan.
- 12Add the mushrooms and shallots to the main pan 30 minutes to an hour before serving.
- 13Remove herbs before serving.
Ingredients
- 2 carrots
- 2 shallots
- 1 kg beef
- 100 g bacon lardons
- 50 g butter
- 2 cloves garlic
- 2 tbsp tomato paste
- 2 tbsp flour
- 250 ml red wine
- 500 ml beef stock
- 1 tsp salt
- 1 tsp black pepper
- 2 sprigs thyme
- 1 bay leaf
- 200 g mushrooms
Equipment
knifepeelercutting boardlarge pansmall panwooden spoongrater
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