This classic french dish "boeuf bourguignon" It tasted better after 1 day in the fridge, and is one of my whole family favorite dish is perfect for weekend meal.
Ingredients:
3 lbs beef meat, chunk or cut into cubes
1 bottle Bordeaux red wine
200g chopped leeks
1 medium size carrot, chopped diced
15 pcs white button mushrooms
2 medium size of yellow onions, cut into quarter
1 beef cube
2 garlic cloves, minced
1 tsp sugar
125g sliced bacon
1 tsp dried thyme
3 tsp cognac
1 tbsp butter
1 tbsp flour
extra virgin of olive oil
garni: mixed of spring sage, parsley, 2 bay leaves wrapped in leek leave
salt and pepper
Preparation:
Ingredients:
3 lbs beef meat, chunk or cut into cubes
1 bottle Bordeaux red wine
200g chopped leeks
1 medium size carrot, chopped diced
15 pcs white button mushrooms
2 medium size of yellow onions, cut into quarter
1 beef cube
2 garlic cloves, minced
1 tsp sugar
125g sliced bacon
1 tsp dried thyme
3 tsp cognac
1 tbsp butter
1 tbsp flour
extra virgin of olive oil
garni: mixed of spring sage, parsley, 2 bay leaves wrapped in leek leave
salt and pepper
Preparation:
1. Preheat oven to 150°C. Season the beef with salt and pepper. Heat the copper casserole or Dutch oven at medium heat, add the butter and 2 tbsp olive oil. Fry the beef and working with batches into pan without over crowding, and brown on all both sides. Transfer into a plate and fry the remaining beef and set aside.
2. Add the bacon, fry and until crisp. Remove into a paper towel, set aside.
3. At the same casserole, saute the leek, carrot, then add the tomato paste, flour, cognac and stir to combine.
4. Add the beef back into the casserole.
5. Pour the whole bottle of wine into pot.
6. Then stir with the beef cube.
7. Add the fried bacon, stir everything together. Cover with the lid bring to a boil.
8. Meanwhile, In a small skillet, over medium heat, heat 2 tbsp of olive oil. Add the mushrooms and onion, cook until start to brown. When the mushroom and onion heated through. Add the sauteed mushrooms and onion into the pot. Stir with the dried thyme and sugar(if desire) to balance the flavor of wine. Season with salt and pepper then stir well. Add the bouquet of garni, cover with a lid and bring into a gentle simmer. When its start boiling turn off the gas.
9. Place in preheated oven . Cook for 1 hour and 30 minutes. Note that I am braising my beef stew in a Mauviel copper casserole that I can cook than a normal cooking time (3-4 hours in the oven). When the beef is done. Remove the garni and strain some fat oil on the button side of the pot. Stir in fresh chopped parsley. If necessary season with salt again according to your liking.
10. Transfer to a serving dish and enjoy with mashed potato. Bon appetit!
