Boeuf bourguignon

Name: boeuf bourguignon
Cook time: 45 min
Total time: 345 min
Yield: 4
Cuisine: French
Ingredients: 750 g rib beef rag; 2 onion; 250 g winter carrot; 3 toe garlic; 750 ml full red wine; 180 g breakfast bacon at a stretch; 70 g tomato paste tin can; 2 twig fresh thyme; 2 dried laurel leaves; 30 g parsley; 250 g mushrooms tray; 320 g silver onion little pot

French stew with beef.

Ingredients

Kitchen Stuff

1 casserole with thick bottom
1 kitchen rope

Directions

Cut the ribin pieces of 2 x 2 cm.
Cut the onions into rings.
Cut the carrot into slices.
Cut the garlic into slices.
Mix the meat, onion, winter carrot and garlic in a bowl and pour the wine over it. Leave to marinate in the refrigerator for 2 hours.
Meanwhile cut the bacon in strips.
Scoop the meat from the marinade and pat dry with kitchen paper.
Bake the bacon in a frying pan without oil or butter on low heat in 10 min. Scoop out of the pan.
Put the meat in the pan and bake it golden brown in the bacon fat. Scoop out of the pan.
Scoop the vegetables from the marinade and cook gently for 5 minutes. Fry the tomato puree for 1 min.
Add the meat, bacon and marinade and gently bring to the boil.
Tie the thyme, bay leaf and half of the parsley together with kitchen rope. Add the bouquet garni. Leave to simmer for 2 hours and 30 minutes without a lid.
Wipe the mushrooms and put them in the pan.
Drain the silver onion and add it. Let it simmer for 30 minutes.
Slice the rest of the parsley and sprinkle over the boeuf bourguignon.
Bon appétit! .