Beef Bourguignon (4 servings)

 

What you need:

21.2 oz (600 g) of beef shoulder or pallet
3.5 oz (100 g) of bacon cut in small cubes
3  medium size onions
10.6 oz (300 g) of mushrooms
1 teaspoon of concentrated tomato
1 glass of water (size of small mustard cup)
16.9 oz (500 ml) of good red wine
4 tablespoons of cognac or calvados
1 tablespoon of flour
butter and oil
salt and pepper

How to make it:

1. Put some oil in a pan and seer the meat quickly on both sides. Leave until brown. You can cook all your meat at once or cut the piece into small pieces.

1. Remove the meat and cut in small pieces
2. Saute the onions.
3. Add the meat and a big tablespoon of flour.
4. Add Brandy and flamb it.
5. Warm a good red wine (like a Bordeaux) until hot and add to the pan.

1. Put in it a glass of water.
2. Add thymian, bayleaves, salt and pepper.
3. Cover everything and simmerl at low heat for about 2 h 30 minutes.
4. In the meantime prepare your mushrooms; fry them lightly. Remove from frying pan and set on the side. Add a few minutes before it is done.
5. Fry the bacon in advance and add to beef after 1 hour of cooking to give flavor.
6. Serve with steamed potatos.

 

• Beef Bourguignon
• calvados
• mushrooms
• Stew