Boeuf bourguignon (stew with wine and beef)

Name: boeuf bourguignon (stew with wine and beef)
Cook time: 35 min
Total time: 200 min
Yield: 4
Cuisine: French
Ingredients: 700 g skinny bovine or slices of beef; 1 onion; 1 winter carrot; 175 g mushrooms; 2 el traditional olive oil; 30 g butter; 125 g lean bacon cubes; 12 shallot; 1 toe garlic; 1 el wheat flour; 300 ml full red wine Burgundy; 190 ml meat fond pot of 380 ml; 1 el cognac or vieux, liquor; 1 twig fresh thyme; 5 twig fresh parsley; 1 dried laurel leaves; tl granulated sugar

Stew with beef, wine, vegetables and herbs.

Ingredients

Kitchen Stuff

paper towel

Directions

Cut the meat into dice. Chop the onion coarsely and cut the carrot into cubes. Clean the mushrooms with kitchen paper.
Heat the oil and butter in a frying pan. Fry the meat in portions on a high heat brown.
Sprinkle with salt and pepper and scoop the meat out of the pan with a slotted spoon.
Bake the bacon cubes in the cooking fat for about 5 minutes. Scoop the bacon cubes out of the pan with a slotted spoon.
Bake the small onions in the shortening lightly brown and scoop out of the pan.
Fry the onion snips and carrot gently for about 5 minutes without coloring. Press the garlic above it.
Stir in the flour and gently fry approx. 1 min. Do not let it get too dark.
Add the wine with dashes and stir through.
Add the fond, cognac, thyme, parsley and the bay leaf. Bring to the boil and put the meat back in the pan.
Allow the meat to simmer over a very low heat for about 2 ½ hours. Stir occasionally.
Heat the butter and fry the mushrooms around brown. Sprinkle with salt and salt.
Remove the thyme, parsley and the bay leaf from the stewed meat. Stir in the onions, mushrooms and the bacon. Let it simmer for about 15 minutes.
Season the stew with sugar, pepper and salt. Cut the parsley above it shortly before serving.