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Bœuf Bourguignon<br />
Ingredients<br />
1.2 kg beef (chuck steak or brisket)<br />
diced into large chunks<br />
150 g lardons<br />
100 g carrots<br />
3 onions<br />
200 g baby onions<br />
300 g button mushrooms<br />
3 cloves of garlic<br />
1 bouquet garni (bundle of herbs)<br />
30 g butter<br />
50 ml oil<br />
1 bottle of red Burgundy<br />
500 ml stock<br />
40 g flour<br />
Salt, pepper<br />
Preparation time<br />
20 minutes<br />
Serves<br />
6<br />
Method<br />
1. Sauté the meat in the oil in an ovenproof<br />
casserole. Add the carrots and onions diced<br />
into chunks and sprinkle with the flour.<br />
Mix and leave to brown in the oven for 10<br />
minutes.<br />
2. Pour in the red wine and stock. Add the<br />
crushed garlic and the bouquet garni. Add<br />
salt and pepper, and cover. Leave to simmer<br />
in the oven on medium heat (Gas Mark 6,<br />
180°C) for 2 ½ hours, stirring occasionally.<br />
3. At the last moment, add the lardons, baby<br />
onions and mushrooms browned in butter.<br />
4. Serve with steamed potatoes or tagliatelle.<br />
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