29.11.2023
Boeuf Bourgignon
Beef Burgundy
Time Needed:
Difficulty:
Amount:
Ingredients:
- 1 kg baby beef or beef, the shank, if possible
- 100 g diced pancetta
- 2 carrots
- 1 onion
- 3 bay leaves
- a few branches of fresh or dry thyme
- salt
- pepper
- 1/2 l light red wine (ex. Pinot Noir)
- 400 ml Home Chef Beef Stock
- 300 g mushrooms
- cca 20 fresh small onions (or few big onions diced into bigger pieces)
- 1 tbsp flour
- olive oil
- butter
Preparation:
- Cut the meat into larger pieces and dry well with kitchen towels. Cut the pancetta into cubes.
- Fry the pieces of meat, no more than 10 pieces at a time, in a pan with a mixture of butter and olive oil, until they are browned and golden on all sides. Important is, not to not put too many of them at once and that they really fry, so that they do not start to release their juices and cook.
- When you have fried all the meat, take it out and set it aside.
- Boil the chopped pancetta in a little water in a small pot. Strain and discard the water.
- In the same pan in which you fried the meat, now fry the pancetta. Remove and set aside.
- Cut the carrots and 1 onion and fry on all sides in pancetta fat.
- Return the meat and pancetta to the pan, sprinkle lightly with flour, add salt and pepper and mix everything well. Cover and put in the oven heated to 180 degrees for ten minutes. Remove from the oven, mix well and return to the oven to roast a little more.
- Add the wine and beef stock, bay leaves and thyme, cover and roast for approximately 2 hours at 170 degrees.
- After an hour and a half, clean and cut the mushrooms into quarters and sauté them in butter. Do the same with small onions (or big ones cut into quarters).
- Take the dish out of the oven, remove the bay leaf and thyme, add the mushrooms and onions and cook shortly until the sauce thickens.
- Serve with boiled potatoes, wide pasta or polenta.
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