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Beef bourguignon
3 h 25total
6serv.
Mediumlevel
€€cost
The great red-wine stew, tender and fragrant. Perfect for an autumn Sunday — and for showing what a Cookim recipe actually holds.
Ingredients
- Beef chuck
- Smoked lardons
- Carrots
- Yellow onions
- Red Burgundy wine
- Beef stock
- Flour
- Butter
- Bouquet garni
Instructions
- 1
Cut the meat into large, even cubes, slice the onions and cut the carrots into rounds.
- 2
Brown the lardons in the butter and set them aside, then sear the meat in batches so it colours properly.
- 3
Dust with flour, cook for 2 minutes, then deglaze with the red wine, scraping up everything stuck to the pan.
- 4
Add the stock, the bouquet garni and the carrots. Simmer covered for 3 hours over low heat.
- 5
Adjust the seasoning and serve piping hot, spooning the sauce over.
#main#autumn#stew