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Boeuf bourguignon

boeuf_bourguignon_1

Preparation : 30 minutes

Cooking : 3 heures


Ingredients (5 to 6 servings) :

1 kg of stewing meat France Gourmet 
– 4 onions
– 3 carrots

– 2 garlic clove

– 1 bouquet garni (thyme, bay leaves, rosemary)
– 50 cl red wine
– 100 g butter
– salt
– pepper

– water


Direction :

Cut the onions in slices, fry with butter in a fry pan. Once translucent, put the onions in a large casserole.

Cut the meat in 3cm-cubes. Proceed the same way in several times until all meat cubes are cooked: Fry the meat in the same fry pan with butter until golden brown (about 5 minutes) then add it to the casserole. Do not hesitate to add butter between each cooking.

When all the meat is in the casserole deglaze the fry pan with water or wine. Boil to retain the meat juices and pour the whole in the casserole.

Add the garlic, the carrots cut in 3mm-slices, the bouquet garni, salt and pepper in the casserole. Add one part of the wine to cover the ingredients and Pour over one part of the wine and about 100ml water so the meat bobs up from the liquid, but isn’t completely covered. Bring to the boil for 2 hours and use a spoon to scrape the caramelized cooking juices from the bottom of the pan.

For a better taste: Let the dish rest for a day and the day after, stew for 1 and 2 hours, add some wine and water if necessary.

Wine pairing : Red Burgundy!