Boeuf bourguignon

Meat 


Preparation: 25 mn
Cooking: 60 mn


325 Cal. for 150g (5.2 oz.)

Boeuf bourguignon is an easy to make, delicious and cheap traditionnal recipe. It is a typical French comfort food.. 

Ingredients (for 6 persons)

• 800 g of beef (roast)
• 2 onion
• 1 liter of Burgundy wine
• 100g of thick bacon or lard
• 200 g of baby portobello mushrooms
• 250 g of fresh carrots
• one teaspoon of olive oil
• one tablespoon of flour
• one stick of butter
• one head of garlic
• salt, pepper, thyme, bay leaves

Preparation

• Cut the beef in thick cubes
• Slice the bacon or lard in small slices
• Slice the carrots in regular pieces and the onions roughly
• Peel the mushrooms
• Peel the garlic cloves and cut them in half, stir regurlarly 
• In a pan, melt half the butter and the olive oil
• Put the beef and the lard in the pan and cook until golden. Do not cook too high to cook the beef completely
• Save the meat in a plate
• cook all the vegetables in the juice of the meat
• Add the remaining of the butter in the pot and melt slowly
• Add the meat in the pot
• add the vegetables and the juices in the pot
• Add the garlic and stir the content of the pot
• Add the bay leaves and the thyme
• Pour the wine in the pot until the meat is covered

Cooking
Cook covered on high for 10 mn
Add a glass of water
Cook on medium for about an hour. Stir regularly to ensure equal cooking of the mix. 
Add wine as needed


Sauce
One the meat is cooked, remove the meat and vegetable and put in a serving pot.
Add the flour to the juice and cook on high stirring regularly until the sauce thickens


Serve
You can serve the burgundy and vegetable either on a bed of linguine or on garlic mash-potatoes.
Pour the sauce over the meat and accompaniment.
Serve with a Burgundy wine (French one of course :) )


Variation
In Provence, there is a variation of Boeuf Bourguignon where olives are added during the cooking.