Le Bœuf Bourguignon

By corlear

Preparation: 15 minutes
Cooking: 2 hours

You can prepare this dish in the morning for the evening but you have to wait to the last minute to prepare Ia liaison finale.

Ingredients

• 1 kg top round, knuckle or chuck
• 2 big onions
• 2 carrots
• 40 g butter
• oil
• 150 g fresh bacon
• 1 burgundy wine
• 1 bouquet garni
• 1 garlic
• 250 g white mushroom
• tomato paste
• salt
• pepper

Details

Servings 4

Preparation

Step 1

1. Peel the onions, cut them in thin slices. Peel the carrots and cut them in long slices. In a bit pan melt 20 g of butter and add 1 tbsp oil. Heat everything, then add the onions and the fresh bacon. Let them brown searing everything on the medium fire.
2. Take out the onions and the bacon, put the piece of meat in the pan and brown them turning them many times. Put back the fresh bacon, the onions in the pan. Add pepper, a little bit of salt and pour the wine.
3. Peel and mince the garlic, add the garlic to the carrots and the thyme and parsley. Cover the pan and lower the fire, and let everything simmer for 2 hours.
4. Clean the mushroom, slice thinly, brown them in a pan with the leftover butter, salt and pepper, add the tbsp of tomato paste and mix everything very well.
5. 10 minutes before the end of the cooking, add in the pan the mushrooms and the sauce. Mix everything very slowly and take out the thyme and parsley. Serve very warm with ? potato or mashed potato.
7. Prepare the burgundy sauce 10 minutes before serving. Mix in a bowl the leftover butter and 25 g of flower. Add to the mixture a little bit of sauce taken out of the cooker. Pour the content of the bowl in the cooker little by little mixing for 5 minutes. Pour the blood in the contents of mix on a very medium fire avoiding boiling until the sauce is thickened.