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Boeuf Bourguignon
Bacon, vegetables and floured beef shank are browned in turn, then braised slowly in red wine and stock until the meat gives way under a fork. Serve it over buttered noodles.
- Yield6 servings
- Hands-on50 min
- Total3 h 25 min
- Difficulty
Ingredients
Braise
- 60 mlolive oil
- 100 gbacon, chopped
- 2onions, finely chopped
- 4thin carrots, cut into 2 cm slices
- 1 stalkcelery, finely chopped
- 150 gbutton mushrooms, halved if large
- 1 kgstewing beef, such as shank, cut into 3 cm cubes
- 16 gall-purpose flour, seasoned with salt and pepper
- 360 mlred wine
- 240 mlbeef stock
- 1bouquet garni
- to tastesalt
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