John Myers
Meat: Boeuf Bourguignon
The perfect meat: boeuf bourguignon recipe with a picture and simple step-by-step instructions.
- 300 g Beef calf
- 100 g Onions
- 100 g Mushrooms, brown
- 50 g Bacon, mixed
- 200 ml Red wine
- 100 ml Beef broth
- 1 Clove of garlic
- 1 Bay leaf
- 1 branch Thyme
- Parsely
- Salt
- Black pepper from the mill
- Oil, neutral
- 1 tsp Cold butter
- Cut the meat into large pieces. Roughly chop the onion and garlic. Dice the bacon. Chop the parsley. Quarter the mushrooms.
- Sear the meat in portions. Then remove.
- Sear the onion and bacon as well. Pour half of the red wine in and let it boil down.
- Pour in the rest of the red wine and the stock. Add all the spices and the meat and cook covered over a mild heat for 2:30 hours.
- Add the quartered mushrooms and stew for another 30 minutes.
- Remove the spice and the bay leaf, season the sauce again if necessary and stir the butter into the sauce just before serving to thicken it.
- Serve with potato dumplings or baguettes.
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