Beef Bourguignon
This dish comes from the Burgundy area of France which is how it got its name. You can use any red wine but classically you would use a Burgundy as quoted in the recipe
Beef Bourguignon
This dish comes from the Burgundy area of France which is how it got its name. You can use any red wine but classically you would use a Burgundy as quoted in the recipe
Cooking Instructions
- 1
In a flameproof casserole dish heat the oil and add the bacon and baby onions.
- 2
Fry for 8 to 10 minutes until the onions are browned and the bacon fat is transparent.
- 3
Remove with a slotted spoon and reserve
- 4
To the casserole dish, add the beef and fry quickly on all sides until browned.
- 5
Add the sliced onion and continue cooking for another 4 to 6 minutes
- 6
Sprinkle the flour on top and stir well
- 7
Pour the wine over all, then add the bouquet garni and garlic.
- 8
Cover and and simmer gently for about 2 hours.
- 9
Stir in the reserves sautéd the onions and bacon and if necessary add a little extra wine
- 10
Add the mushrooms, cover and cook for a further 30 minutes.
- 11
Remove the bouquet garni and the garlic and garnish with chopped fresh parsley
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