Served classic with massed potato
Beef Bourguignon is a classic french dish. This is our take on the delicious dish.
- 1 kg beef (Chuck steak)
- 5 nice slices smoked bacon
- 12 small red Bombay onions
- 3 stalks celery
- 1 carrot
- 1 tin
mushroom (or fresh)
- 4 cloves fresh garlic
- 1 tbsp tomato paste concentrate
- 2 cup red wine (pinot noir)
- 2 cup veal stock
- 2 bay leaves
- ½ cup flour
- Salt and pepper
- Oil and butter to
Prepare meat and vegtables.
Cut the beef in 1 inch cubes, I prefer chuck steak but you can use rumb or other low fat cuts and then the bacon in smaller cubes.
Cut the vegetables in rustic cubes at the same size. Garlic in half or
quaters. leave the mushroom whole or if very big cut in half.
Fry the small bacon bits of in a heavy skillet, cast iron is perfect for this dish.
Remove the bacon and some of the bacon fat.
Fry the vegetables in bacon fat and a tbsp
of butter, add salt and pepper.
While the vegetables is frying flour the beef cubes. It's most easy by pour the flower in a plastic bag and the "shake" the cubes in the bag, shake of remaining flour.
Remove the vegetables when done, 4 to 5 minuttes.
Finally fry the beef cubes until golden brown on all sides.
Add tomato paste when done and fry for anoyher few minuttes.
Place the bacon and vegetables back in the skillet.
Give salt and pepper.
Add the red wine and let it boil
for 5 minuttes to remove the alcohol and then add the veal stock and the bay leaves.
Let the dish simmer for 1 to 2 hours, depending on your choise of meet, until very tender.
Taste for salt and pepper.
Normally served with massed potato
but feel free for other variations like a good pasta or plain rice.