Boeuf Bourguignon

Saturday is the day for preparing a Boeuf Bourguignon. You need to count more or less 3h. A bit of work but so worth it! I got inspired by the original recipe (source: Le Petit Larousse – Cuisine Facile) and added my personal touch. Ingredients to serve 2p are 1 onion, 1 clove of garlic, 2 carrots, 100gr smoked bacon, 500gr beef and 200gr mushrooms (champignons de Paris). For the sauce: 2 spoons of flour, 2 spoons of veal stock, 20gr butter, 60cl red wine (Merlot) and a bundle  of herbs – thyme, parsley, bay (bouquet garni). Heat the olive oil, add the beef and make sure that each side is colored. Add the carrots and onion and after 2-3 minutes you can add the flour, veal stock (500 ml water) and the red wine. Followed by the garlic and the bundle of herbs. Leave it cooking for 2,5h. Next to it, heat the butter and let color the mushrooms and the smoked bacon for 5 minutes. Leave aside and add them to the beef at the end of its cooking time. Don’t forget to remove the bundle of herbs. Ready to serve.  Bon appétit!


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