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Boeuf Bourgignon - Beef Stew

Beef Bourguignon (Boeuf Bourguignon in French) also known as classic French beef stew in red wine is a very well-known traditionally French recipe.

It is prepared with cubed pieces of beef stewed in red wine and generally flavoured with garlic, onions and a bouquet garni.

Ingredients

• 3 large onions
• 1kg beef, blade steak, or stewing shoulder cut.
• 300g of chopped carrot
• 300g of button mushrooms
• bouquet of herbs, basil rosemary and thyme tied with string.
• 2-4 cups of red wine
• 1-2 cloves of garlic
• salt and pepper

Procedure

1. Cut beef into large 5cm chunks, season with salt, pepper and olive oil
2.  Cook beef a small amount at a time in a dutch oven or large saucepan untill its golden brown on the outside, remove each portion as its done and set aside.
3. Add 3 large onions and garlic to the same pot and cook till golden brown
4. Sprinkle with 2 tablesppons of flour
5.  Add 1-2 cups of red wine
6. Bring wine to a boil then simmer for 5 mins
7. Add beef, carrots, herbs, mushrooms
8. Add another couple of cups of red wine and water enuff to cover the meat and veg
9. Cook for 2-3 hours, stiring occasionaly remove surface scum as required

How to Serve :

Serve on mash potato, any leftovers make some beef pies with puff pastry.

Credits : This article is licensed under the GNU Free Documentation License. It uses material from the
 Wikipedia article "Boeuf Bourgignon"

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