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Boeuf Bourguignon

This stewed beef gets better everytime you reheat it.

Can be kept in fridge for one week.

Freezing also works.

Traditionnally served with boiled carrots and/or potatoes, but rice would also do.

Ingredients - serves 4

700g Beef shank
100g Diced lard or short laces of bacon
50g Butter
1 Large white onion
100g mushrooms
30g flour
50g tomatoe paste (half a can ?)
3dL red wine (half a regular bottle, low end quality)
3dL beef stock
"Bouquet Garni" or vegetable cube (Knorr like)

Instructions

Dice the beef shank and the lard
Mince the onion and if needed slice the mushrooms
In a large pot, on medium/high fire, melt the butter and stir fry the onions and lard until the onions are soft and golden
Remove the onion and lard from the pot, but try to keep the grease inside
Add the beef cubes and brown them, no need to cook through
Lower the fire and add the flour. Keep cooking until the flour sticks around the beef and also browns
Add the beef stock
Add the lard, onion, red wine, tomatoe paste, bouquet garni or vegetable cube
Add salt and pepper to taste. If you used smoked lard or bacon, don't add too much salt here !
Simmer down on lowest fire for 2 hours, stir occasionnally
Add the mushrooms
Cook for an additional 30 mins

If you have a crockpot or slowcooker

Follow the same method for the beef and onion and lard
Once the beef is cooked with the flour, put everything in the crockpot/slowcooker
Cook for 8/10+ hours on low
Because the beef is cooked in flour, it won't dissolve easily in the sauce

Last edited on: 2021-08-26