Boeuf bourguignon is a beautiful French traditional food, with a lot of flavor and tender meat after a long cooking time in red wine and kraft.
225 g bacon in strips or use small dishes bacon.
1.5 kg clean-cut loin (or pounded meat etc.) roughly diced
A little butter and oil for frying
3 finely chopped garlic cloves
3 carrots in even pieces
2 coarsely chopped onions
3 tbsp tomato puree
3 thyme twigs
2 bay leaves
3 tablespoons wheat flour
3 dl beef broth (possibly water and stock / broth)
1 bottle of fruity red wine
450 g delicacy onion
450 g sliced mushrooms (or small whole ones)
Salt and pepper
Fresh parsley or thyme
Crispy fry the bacon in a thick-bottomed pot with a little oil and add it to the side while you brown the meat in several batches in the same pot. Add a little salt and pepper (and more oil along the way if necessary).
Take all the meat out of the pot, add a little butter and chop the onion, 3 cloves of garlic and carrots into even pieces. Add tomato puree, thyme sprigs and bay leaves. Put the meat and bacon back in the pot, sprinkle over wheat flour, stir well and add the beef stock and red wine.
Bring to a boil while stirring, put the lid on and let the pot simmer for 2-3 hours (or more), until the meat is completely tender. Feel free to leave the lid slightly loose (halfway) for the last half hour.
Fry the delicatessen onion and 450 g of mushroom until golden in a little butter in a frying pan, before adding it to the pot and letting everything continue to simmer until the onion is tender.
Season with salt and pepper if necessary and stir in a little brown cornstarch if you want a thicker sauce. Sprinkle over chopped parsley or a little thyme when serving.
I like to serve boeuf bourguignon with mashed potatoes and you can find the recipe for a perfect mashed potato HERE .
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