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Ingredient
Beef Bourguignon
Introduce
Chef :
AndreaBeef Bourguignon
This is a perfect dish for a cold winters day. I looked at various recipes before cooking, all are very similar and in the end I settled on this one with some good tweets to suit my preference.
Ingredient
Food ration :
4 servings
2 medium
onions, sliced
1 bottle
red wine (750ml)
100 grams
small button mushrooms
3 tbsp
all-purpose flour
250 ml
beef stock
Cooking instructions
* Step 1
Heat the oven to 180 c/350 f/gas mark 4.
* Step 2
Leave the meat at room temperature for 30 minutes prior to cooking.
* Step 3
In a large casserole dish, heat the oil or fat.
* Step 4
In small batches, brown the meat, removing from the dish as you go along.
* Step 5
When all the meat is browned, cook the carrots, mushrooms and onions until they are tender and have gone golden in colour. About 5-10.
* Step 6
Add in the garlic and cook for no more than a minute.
* Step 7
Add the flour, cook for approximately 2 minutes, stirring constantly.
* Step 8
Pour over the wine and stock.
* Step 9
Add the bouquet garni. See attachment for recipe.
* Step 10
Add all the meat back to the pot, transfer dish to the preheated over and cook for about 4 1/2 hours, until the meat has become very tender.
* Step 11
Let it rest for 10 minutes then. Serve with rice or mash potato.
Note: if there is a photo you can click to enlarge it
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