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