Beef Stew in the style of Burgundy
Main course
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Cook Time
2 h 30 min
Servings
6
Difficulty
Easy
Prep Time
30 Min
Description
This beef stew in the style of Burgundy is a comforting and tasty dish, perfect for cold autumn and winter evenings. I often prepare it for the end-of-year festivities because it is easy to make and always appreciated. The beef, slowly simmered in a rich red wine with carrots, onions and mushrooms, becomes incredibly tender and melting. Smoked bacon adds a touch of extra flavor. This hearty dish is ideal for a meal with family or friends. Serve with potatoes or noodles for a complete and satisfying meal. A real treat!
Ingredients (14 ingredients)
-
200 g fresh paris mushrooms
-
1 bouteille red wine
-
Thyme
-
Bay leaf
-
Salt
-
Pepper
-
5 berries mix
-
3 cuillères à soupe flour
-
4 piece carrots
-
3 piece onions
-
3 tranches bacon
-
1 piece pig's trotter cut in half
-
2 piece marrow bone
-
800 g beef
Preparation (5 steps)
Preparation of the meat
Cut the beef into large cubes and pass them in 3 tablespoons of flour. Set aside.
Sear the meat and bacon
In a casserole dish suitable for the oven, grill the floured pieces of beef over the heat. Add 3 nice slices of bacon cut into slices and 1 pig's trotter cut in half.
Addition of vegetables and aromatics
Add 3 chopped onions, 4 carrots cut into rounds, thyme, bay leaf and a 5 berries mix. Salt and pepper.
Moisten with wine and bake in the oven
Moisten with 1 bottle of good red wine (which must cover the meat). Close the casserole dish and place in the oven at 180°C for 2 hours.
Addition of mushrooms and final cooking
Open the casserole dish, add 200 g of fresh paris mushrooms cut into quarters and 2 marrow bones. Put back in the oven without the lid for at least 30 minutes.
Finished cooking? Great! 🎉
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Created by
Marine Vincent
4
Rezepte
0
Kochbücher
Allergens
- Gluten
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