Bœuf bourguignon

The boeuf bourguignon is a classic dish of French cuisine. This version is slightly lighter in fat but still delicious.

In two words:

“We emerge all bright and new in various moments of our life, and we often lack experience, despite the number of years”.

François de La Rochefoucauld Tweet
To Start...

difficulty easy
preparation-10'
cooking - 10′(preparation) + 1h at 160°C + 30′ at 140°C
serves - 2   

To Sum-up...

Ingredients
Steps



Ingredients

  • 360gr of beef cut in big pieces proper for preparing a stew
  • 1 onion of medium size
  • 3 small carrots
  • 1 big clove of garlic
  • 1 tablespoon of all-purpose flour
  • 50gr of smoked bacon cut in small cubes
  • 4 big fresh button mushrooms
  • 3 teaspoons of olive oil
  • 2 teaspoons of thyme
  • 1 bay leaf
  • 250ml of strong red wine
  • ½ teaspoon of coarse salt
  • 10 turn mills of Kampot black pepper
  • A bit of parsley

Steps

  • Pre-heat the oven at 160°C
  • Peel onion, garlic and carrots
  • Chisel the onion
  • Press the garlic or slice it in fine cubes
  • Chop carrots in medium size rounds
  • Put the flour into a small bowl
  • Roll into the flour the pieces of beef as to cover them with a bit of flour
  • Heat up a medium saucepan with lid that can go into the oven
  • Put in the saucepan the cubes of smoked bacon
  • Once they are crispy, take them off and remove fat from the saucepan
  • Add 2 teaspoons of olive oil into the casserole
  • Add the meat and stir until slightly crispy on the outside
  • Remove the meat from the saucepan
  • Add the onion and stir until it turns a bit brown
  • Add the garlic and stir until it turns a bit brown as well
  • Add carrots and stir until they start to shine a bit which means they are covered with fat
  • Add the pieces of meat and stir altogether with a wooden spoon
  • Add smoked bacon cubes and stir again
  • Add thyme and bay leaf and give it another stir
  • Pour the wine, add salt and pepper and give it a final stir
  • Cover with the lib and place the saucepan into the oven ; cook for 1h at 160°C ; turn upside down the pieces of meat after 30’ of cooking time into the oven
  • During this time, prepare the mushrooms:
    • Peel them and,
    • Slice them into big slices
  • Into a pan, add 1 teaspoon of olive oil
  • Once the heat up, add the mushrooms
  • Add salt, pepper and sprinkle some parsley
  • Cook until there is no more water and mushrooms have become a bit crispy
  • After 1h of cooking time into the oven, add the mushrooms into the saucepan, stir and cover again
  • Keep cooking into the oven for 30’ at 140°C
  • Serve with some steamed potatoes or some tagliatelles

o-o C'est si bon ! o-o

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