Boeuf BourguignonAfter buying Julia Childs cookbook a few years ago and watching Julie and Julia I had a period where I ate Boeuf Bourguignon way too often. But it’s delicious and even if this recipe is as advanced as Julia Childs it’s easier for families to make after work as it doesn’t have as many steps. You would get a bit more taste and more tender beef if you cooked it a bit longer but this recipe is absolutely delicious as well.

Recipe: Boeuf Bourguignon

Summary: A juice and tender Boeuf Bourguignon cooked in 2,5 hours.

4 portions Boeuf Bourguignon

Ingredients

  • 600 g lean stewing beef
  • 2 tablespoons butter
  • 50 ml water
  • 1 teaspoon salt
  • Black pepper
  • 1/2 onion
  • 3 tablespoons flour
  • 500 ml red wine
  • 250 ml meat broth
  • 1 tablespoon tomato paste
  • ½ teaspoon dried thyme
  • 2 crushed garlic cloves
  • 1 bay leaf
  • 200g mushrooms
  • 100g bacon

Instructions

  1. Cut the meat in cubes, approximately 2 cm in diameter. Fry in butter until you get a nice color and season with salt and pepper. Put the meat in a large and whisk some water in the frying pan and pour to the large pot.
  2. Put thyme, crushed garlic, bay leaf in the pot. Pour the flour and mix. Put in the red wine, broth and the tomato paste. Let it simmer for around 1,5 hour.
  3. Slice the mushrooms and onions and fry in a frying pan. Add the bacon and fry until crispy
  4. Pour down into the pot and let it simmer for another 30-40 min.
  5. Serve with mashed potatoes and some fresh vegetables.

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