Bonjour!
When I was thinking of sharing some recipes, the first one I could think of was beef Bourguignon or boeuf Bourguignon, as we call it in French.
This one is perfect for those cold winter evenings, as it is a real comforting dish, best served with mashed potatoes or rice.
I know there are many variations of the recipe online, so here is mine, the one I cook at home for my loved ones.
I hope you'll like it!
INGREDIENTS (for 4 people)
1 tablespoon vegetable oil
130g bacon lardons
1,2kg diced casserole beef ( 2cm cut)
2 large carrots sliced 1cm thick
1 large white onion, diced
200g pearl onions cut in half (optional)
3 cloves garlic, minced
1 pinch salt and freshly ground pepper
2 tablespoons flour
500ml red wine (I use merlot)
2 tablespoons tomato paste
1 teaspoon fresh thyme, finely chopped
1 tablespoon fresh parsley, finely chopped
2 bay leaves
200g small white mushrooms, quartered
25g butter
METHOD:
Heat the oil in a frying pan. Cook the lardons over medium heat until crisp and browned. Transfer them into a large bowl and set aside.
Add some oil to the same frying pan, and sear the beef in batches until browned on all sides. Transfer the beef with the bacon in the same bowl.
Using the same pan again, cook the carrots and diced onions until softened, ), then add 2 cloves of garlic minced and cook for 1 minute.
Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
Add the red wine and enough water so that the meat is barely covered. Then add the tomato paste and herbs. Bring to simmer on the stove, cover it and let it cook for 3 to 4 hours, or until the meat is tender.
In the last few minutes of cooking time, heat the butter in a frying pan over heat, add 1 garlic clove minced, add in the mushrooms and pearl onions (optional) . Cook for about 5 minutes, then season with salt and pepper. Once they are browned, add them to the meat.
Taste for seasoning, garnish with parsley, and bon appétit!
