Boeuf Bourguignon is a typically French dish with originates from the Bougonge. It taste really good and you really don’t need to have many cooking skills to make it.
Some times, when you are out of luck you can open a bottle of wine that taste bad. In French you say its “Bouche au nez” translated as Blocking the nose.
Often you can change the bad bottle, if you have the bill, where you bought it.
I don’t know about you, but i often though the bill out. So when standing with a bad bottle of vine on my hands, I often use it in my meals preps.
The alcohol evaporates when cooked, so it leaves only a delicate flavour behind.
Ingredients for 4 persons:
- 600 g of Bovine beef, cut into large chunks of 3 cm*3cm
- 150 g smoked bacon, sliced into large chunks
- 2 carrots, sliced
- 1 branch of celery, sliced
- 5 cloves of garlic, mashed but still in its vest
- 2 medium shallots
- 2 tsp of flour
- 2 dl beef stock
- 1/2 bottle of reed wine and 1/4 of white wine
- 4 bay leaves
- 2 branches of thyme
- 350 g of champignons
- 350g of small pearl oignons ( bought in a glass)
- salt and pepper
Take a big old pot and put it on the stove, turn the heat up. Add a spoon of butter and let it melt.
put the beef and bacon in the pot and turn it for 1 min. Add the flour, salt and pepper and let it fry until its golden.
Peel the shallots and cut them roughly add them in the pot.
Take the garlic and give them a tap between the knife blade and you kitchen chop board, add them in the pot.
Peel the carrots and wash them with the celery branch, chop them roughly. Add them in the pot.
Pour the wine and the beef broth in. Add the bay leaves, the thyme and turn down the heart and let the preparation simmer for 3 hours…. the longer you let it cook the better it will bee.
When you a nearby don’t forget to make a little stir. After 3 hours the liquid should be like a thick syrup, add 1 1/2 glasses of water.
Prepare the champions and cut them in halves, add them and the pearl oignons (sift the water away) and let it cook for 1 hour…..
The longer it cooks the better it will get. Just add a glass off water and stir if you think it looks to dry and let it simmer again for some time. But the dish is done when the sauce is thickened, little like a syrup texture and the meat like butter failing apart.
Serve it with some bread, cooked potatoes so you can mash them in the sauce or if up to it make mashed potatoes. Add a dash of fresh parsley if you like and serve hot.
You can also stop the cooking. Put a lit on it and just heat it up the next day. It only gets better.