Bouef(Beef) Bourguignon- Daring Cooks Challenge- May 2012
Blessings From My Kitchen
Blessings From My Kitchen
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Ingredients

  • 1 large Dutch oven/cast iron casserole, or an oven proof dish, possibly lidded, otherwise a double piece of aluminium foil will do the trick.
  • 1 sauce pan
  • 1 cutting board
  • Knives
  • Measuring cups and spoons
  • 1 6 oz chunk of bacon
  • 4 cups water
  • 1 tbsp olive oil
  • 3 pounds stewing beef cut into 2 inch cubes
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp flour
  • 3 cups young- bodied red wine. Suggestions: Bourgogne, of course, but also Bordeaux, Cabernet Franc, Cabernet Sauvignon
  • 1 carrot, sliced
  • 1 onion, sliced in julienne
  • 2-3 cups of beef stock or beef bouillon (enough for stew and braising onions)
  • 1 tbsp tomato paste or tomato puree
  • 2 cloves mashed garlic
  • ½ tsp thyme leaves
  • 1 bay leaf
  • blanched bacon rind
  • 1 1/2 tbsp butter
  • 1 1/2 tbsp oil
  • 18-24 small onions, brown-braised in stock ( method given below)
  • 2 tbsp butter
  • 1 pound small mushrooms ( if large, slice or quarter)
  • Fresh parsley sprigs to serve

Instructions

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