Boeuf Bourguignon.
You can have Boeuf Bourguignon using 18 ingredients and 9 steps. Here is how you cook it.
Ingredients of Boeuf Bourguignon
- You need 230 g of sirloin steak.
- Prepare 4 pieces of bacon.
- Prepare 3 of medium carrots.
- You need 1 of large onion.
- It's 1 of small potato.
- Prepare 100 g of mushrooms.
- You need 5 of garlic cloves.
- Prepare 1 bottle of Red Burgundy wine.
- It's 1 teaspoon of tomato purée.
- It's 1 of beef stock cube.
- Prepare 2 teaspoon of oil.
- You need 2 teaspoon of plain flour.
- Prepare of Butter.
- Prepare of Seasoning.
- It's 3 of bay leaves.
- It's of thyme.
- You need of Black pepper.
- Prepare of Salt.
Boeuf Bourguignon instructions
- Prepare the ingredients: cut the onions, carrots and mushrooms into thin pieces. Chop the garlic. Slice the bacon. Cut the steak into chunky pieces and season the beef with salt and pepper..
- Heat two teaspoons of oil in a frying pan. Cook the bacon with a medium high heat to bring out its oil. Put the fried bacon aside..
- Fry the beef with the bacon oil until it's nicely browned. Put the beef aside..
- Cook the onion and carrots in the same frying pan for a few minutes until the vegetables are softened with the flavour of the meat..
- Turn down the heat, put back the bacon and beef, add two tea spoons of plain flour and stir well..
- Add 250 ml of beef stock, 400 ml of Red Burgundy, one teaspoon of tomato purée. Season with 3 bay leaves, thyme and salt. Bring it to a simmer then cook for 30 minutes with the lid on..
- Use another pan to heat up some butter. Fry the mushrooms with the chopped garlic until its buttery browned..
- Add the mushrooms back to the simmering stew. Taste the gravy and adjust seasoning. Add more wine or stock to thin it out if needed. Cook for another 10 minutes and watch the gravy become rich and thicken..
- Boil a chopped potato and serve with the boeuf bourguignon..
