Boeuf Bourguignon

Name: Boeuf Bourguignon
Yield: 2 servings
Cuisine: American
Ingredients: 1 large Tomato; 1 large onion; 6 stalks parsley; 6 stalks thyme; 5 bay leaves; 6 cloves; 4 cubes beef bouillon; 2 large carrots; 14 oz beef cubes (beef tenderloin or fillet - usually 200g per persons - I usually make a little extra, since it stays good in the fridge for up to 4 days); 1 1/2 liter Burgundy wine; salt; pepper

CarmenRuf @cook_2750430

Beef bourguignon, also called beef Burgundy, and boeuf à la Bourguignonne, is a well-known, traditional French recipe. The dish originates from the Burgundy region (in French, Bourgogne) which is in the east of present-day France. It is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavored with garlic, onions and a bouquet garni.

CarmenRuf @cook_2750430

Saved

Ingredients

2 servings

1 largeTomato
1 largeonion
6 stalksparsley
6 stalksthyme
5bay leaves
6cloves
4 cubesbeef bouillon
2 largecarrots
14 ozbeef cubes (beef tenderloin or fillet - usually 200g per persons - I usually make a little extra, since it stays good in the fridge for up to 4 days)
1 1/2 literBurgundy wine
salt
pepper

Saved

Steps

1

Marinate beef in 750ml of wine for 24 hours / leave in fridge
2

Finely chop tomato. Slice carrot lengthwise and cut into thirds. Slice onion in half and insert the cloves into the onion
3

Remove beef cubes from marinade and blot dry with paper towels.
4

Fry beef cubes in a pot around 5-10 minutes (high heat, with a bit of olive oil)
5

Remove beef from pot and fully coat with flour.
6

Put beef with leftover marinade wine in a clean pot along with the above chopped veggies, as well as the parsley, thyme, bay leaves, remaining 750ml of wine, beef bouillion, salt, pepper
7

Slow cook on extremely low heat for 3 hours (2 is possible as well, but beef turns out softer after 3 hours)