Beef Bourguignon
Ingredients
- Ingredients
- 3 kilograms Beef
- ⅛ l vegetable oil
- 5 large carrots
- 3 garlic cloves
- 1 sprig rosemary
- 1 bay leaf
- 3 parsley
- 1 ¾ liters Red wine
- ⅛ l Cognac or Brandy
- 1 kilogram onions
- 80 grams clarified butter
- 300 grams fatty Bacon
- salt
- Black pepper
- 300 grams button Mushroom (sliced)
- 40 grams butter
- 3 Tbsps Pastry flour
- 1 bunch chopped parsley
Preparation steps
Cut the beef into 3 cm (approximately 1 inch) cubes. Place in a large pot and sprinkle with 3 tablespoons of oil. Rinse the carrots and cut lengthwise into strips. Add 3 carrots to the meat. Peel the garlic, cut into quarters and add to the pot with the herbs. Pour in the red wine and brandy or cognac.
Cover and let sit overnight. Peel the onions and chop coarsely. Remove the meat and drain, but save the liquid. Heat the clarified butter in a very large pot. Cook the bacon in the pot. Add the onions and the carrots. Add the marinade back to the pot.
Season lightly with salt and pepper. Bring to a simmer and cover. Cook for 3 hours over low heat, or for 60 minutes in a pressure cooker). 10 minutes before the end of cooking, add the sliced mushrooms. Mix the butter with the flour and add to the pot. Cook for 7 minutes. Serve sprinkled with parsley.
