Boeuf Bourguignon

Name: Boeuf Bourguignon
Total time: 9600 s
Yield: Serves 4 servings
Ingredients: 1 3/4 lbs beef stew meat (about 800 grams); 1 tablespoon butter; 1 shallot; 1 carrot; 1 bouquet garni (bundle of herbs); 3.5 oz bacon (about 100 grams); 7 oz white mushrooms (about 200 grams); 3 1/8 cups red wine, such as Côtes du Rhône (750 ml); 3 1/8 cups water (750 ml); 3 heaping teaspoons beef stock concentrate; 2 tablespoons flour

Cuistorando @cuistorando

Boeuf Bourguignon

Cuistorando @cuistorando

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Ingredients

2 hr 40 min

Serves 4 servings

1 3/4 lbsbeef stew meat (about 800 grams)
1 tablespoonbutter
1shallot
1carrot
1bouquet garni (bundle of herbs)
3.5 ozbacon (about 100 grams)
7 ozwhite mushrooms (about 200 grams)
3 1/8 cupsred wine, such as Côtes du Rhône (750 ml)
3 1/8 cupswater (750 ml)
3heaping teaspoons beef stock concentrate
2 tablespoonsflour

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Steps

2 hr 40 min

1

Peel and thinly slice the shallot.
2

Peel the carrot and cut it into rounds.
3

Bring the water to a boil and stir in the beef stock concentrate.
4

In a large pot, sauté the carrot and shallot in the butter.
5

Add the beef and brown it on all sides.
6

Sprinkle the flour over the meat and mix well to coat all the pieces.
7

Pour in the wine and beef stock, add the bouquet garni, and simmer on low heat for 2 hours and 30 minutes.
8

About 10 minutes before the end of cooking, sauté the cleaned whole mushrooms and bacon in a skillet, then add them to the beef.
9

Serve with steamed potatoes.