John Myers
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Boeuf Bourguignon with Bohemian Dumplings
The perfect boeuf bourguignon with bohemian dumplings recipe with a picture and simple step-by-step instructions.
Beef Bourguignon:
- 350 g Shallots
- 200 g Onions
- 2 Pc. Celery stalk
- 2 Pc. Tomatoes
- 1 Pc. Yellow pepper
- 450 g Carrots
- 200 g Mushrooms
- 1500 g Beef shoulder
- Salt
- Black pepper
- 600 g Flour
- 5 tbsp Olive oil
- 1 tsp Tomato paste
- 1 Pc. Bouquet garni
- 750 ml Red wine
- 400 ml Beef broth
- 0,5 tsp Sugar
- 50 ml Bianco balsamic vinegar
Bohemian dumplings:
- 2 Pc. Bun
- 250 ml Milk
- 0,5 Pc. Yeast cubes
- Sugar
- Salt
- 1 Pc. Egg
Beef Bourguignon:
- Peel the shallots and onions. Finely dice the onions. Cut the celery into pieces. Eight tomatoes, halve peppers and cut diagonally into pieces. Clean the mushrooms. Cut the beef into 300 g pieces.
- Season the meat with salt and pepper, turn in the flour and knock off. Heat 2 tablespoons of olive oil in a roaster. Fry 300 g shallots, carrots and mushrooms in it for 5 minutes. Take the vegetables out of the pot and set aside.
- Put the remaining 3 tablespoons of olive oil in the roaster and heat. Sear the meat all around and remove it. Add onions, celery, tomatoes and peppers and fry. Mix in the tomato paste and roast briefly. Add the bouquet garni and a third of the red wine. Reduce the wine almost completely, then add the remaining red wine, meat and stock, bring to the boil and stew covered over a mild heat for 2.5 hours.
- About 30 minutes before the end of the cooking time, remove the meat and the bouquet garni from the sauce. Puree the sauce. Put the meat and vegetables (except for 4 tablespoons) in the roaster. Season with salt and pepper and stew until the end. Keep the remaining 4 tablespoons of vegetables warm.
- Finely chop the parsley leaves and the remaining 50 g shallots separately from each other. Mix shallots with salt and sugar and let steep for 10 minutes. Serve 1 tbsp vegetable mixture and parsley salsa.
Bohemian dumplings:
- For the dumplings, cut the rolls into cubes. Warm the milk and soak the rolls in it. Mix the yeast, a pinch of sugar, 1 teaspoon salt and the egg into the lukewarm milk. Sift the flour into a bowl and use the bread-yeast mixture to form a dough. Cover with a kitchen towel and let rise in a warm place for 40 minutes. Halve the dough and shape into loaves of bread. Let rise for another 20 minutes.
- Cover and let the dumplings simmer in a pot for 25 minutes in plenty of salted water. Or, for the steamer, cook the dumplings for 16 minutes on greased baking paper in the perforated cooking tray. Cut into slices with a kitchen thread and garnish.
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