John Myers
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Boef Du Bourguignon with Potato Gratin and Tomatoes À La Provencale
The perfect boef du bourguignon with potato gratin and tomatoes à la provencale recipe with a picture and simple step-by-step instructions.
For the Boef du Bourguignon:
- 1,5 kg Beef fillet
- 7 Pc. Shallots
- 3 Pc. Garlic cloves
- 300 g Carrots
- 1 tsp Herbs of Provence
- 0,5 l Red wine tart
- 3 tbsp Olive oil
- Salt
- 1 tbsp Tomato paste
For the potato gratin:
- 1 Pc. Onion
- 400 ml Cream
- Salt
- Pepper
- Butter
- Parmesan
For the tomatoes à la Provencale:
- 5 Pc. Beefsteak tomatoes big
- Herb butter
- Parmesan
Boef du Bourguignon:
- You can cut the beef into about 5 mm thick slices or into large cubes (I prefer). Peel and roughly chop shallots and garlic cloves. Fry the salted meat with the shallots and the garlic in olive oil in a casserole. Grind vigorously with black pepper, add Provence herbs, as well as the sprig of rosemary and deglaze with red wine. Cover everything and stew for about 2 hours. After about 1 hour of cooking, add the peeled and thinly sliced carrots and the drained olives.
Potato gratin:
- Peel the potato and cut into thin, fine slices. Chop the onion very finely. Layer half of the potato slices in an ovenproof dish, season with salt and pepper, spread half of the chopped onion and sprinkle with fresh Parmesan. Do the same with the second half. Finally pour the cream over it and put small flakes of butter on top. Bake in a preheated oven at 210 degrees Celsius for about 50 minutes.
Provencale tomatoes:
- Wash the tomatoes and cut about half of the top. Spread the herb butter on top and sprinkle with fresh Parmesan. Bake in the oven at 160 degrees for about 15 minutes. Serve as a side dish.
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