Tuesday, August 26, 2014,2:40 PM
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- Burgundy Beef Stew
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PrintBURGUNDY BEEF STEW
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Put the flour in a plastic bag and season with salt and pepper. Add the beef. Shake until well coated. Heat 1 tablespoon of oil in a large pan over medium heat.
- Sauté the bacon until crisp, about 5 minutes. Remove the bacon and set aside. Add the shallots to the pan and sauté over low heat until coloured, 10 minutes.
- Remove the shallots and set aside. Pour the remaining oil into the pan. Sauté the beef until browned, about 5 minutes. Pour in the wine and stock and bring to a boil.
- Stir in the garlic, thyme, parsley, bay leaves, and tomato paste. Cover and simmer over very low heat for hours. Add more stock if the sauce dries out.
- Add the bacon, shallots, and mushrooms. Simmer until the meat is very tender, about 1 more hour, stirring often.
- Season with salt and pepper. Garnish with thyme and serve hot with the potatoes or rice.
INGREDIENTS
- 4 tablespoons all-purpose (plain) flour
- Salt and freshly ground black pepper
- 2 kg stew beef, trimmed and cut into small chunks
- 100 ml sesame oil
- 300 grams bacon, finely chopped
- 10 shallots, peeled
- 1 liter dry red wine
- 150 ml beef stock
- 2 clove garlic, chopped
- 1 tablespoon fresh thyme + extra sprigs to garnish
- 4 tablespoons finely chopped fresh parsley
- 4 bay leaves
- 2 tablespoon tomato paste
- 500 grams button mushrooms, stalks
- Boiled potatoes or rice, to serve
5 comments for “Burgundy Beef Stew”
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Full of ingredients, clear recipe, great Elastic man
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Today, I had a dream about eating raw meat, I think it was beef or perhaps chicken. So, it reminds me of this recipe.