Boeuf Bourguignon
Ingredientes
- 1 kg beef (blade steak or stewing shoulder cut)
- 3 large onions, chopped
- 1–2 cloves of garlic
- 300 g of chopped carrot
- 300 g of button mushrooms
- Bouquet of herbs: basil, rosemary and thyme tied with string
- 2–4 cups of red wine
- Salt
- Pepper
- Olive oil
- Flour
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Instrucciones
1. Cut beef into large, 5 cm chunks. Season with salt, pepper and olive oil.
2. Cook beef a small amount at a time in a dutch oven or large saucepan until it's golden brown on the outside. Remove each portion as it's done and set aside.
3. Add onions and garlic to the same pot and cook till golden brown.
4. Sprinkle with 2 tablespoons of flour. Cook a few minutes longer.
5. Add 1–2 cups of red wine.
6. Bring wine to a boil then simmer for 5 minutes.
7. Add beef, carrots, herbs, and mushrooms.
8. Add another couple cups of red wine and water (enough to cover the meat and vegetables).
9. Cook for 2–3 hours, stirring occasionally. Remove surface scum as required.
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