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