Boeuf Bourguignon

With the approach of cooler, Fall temperatures, this recipe is a French classic – hearty, delicious, and facile (easy) – Enjoy!

Ingredients for 6 persons:

  • 1kg of beef: shoulder, shank or blade
  • 2 onions + 4 cloves
  • 200 g of smoked lardons
  • 2 soup spoons of flour
  • 30cl of beef broth
  • 1 bottle of red wine of Burgundy (Bourgogne)
  • 3 carrots
  • oil, salt, pepper, bouquet garni, 2 cloves of garlic

Preparation

Let the meat marinate overnight in pieces of 50g approximately with 1 onion dotted with cloves, the bouquet garni, and the carrots cut in 3 or 4.

In a cast iron stewpot, brown the meat in a bit of oil, lardons, onions and meat, then sprinkle with the flour and cook a few minutes.  Then add all the other ingredients, the wine, the broth, and let it simmer for approximately 3 hours (it is cooked when the meat is tender)

Serve with boiled potatoes or tagliatelli pastas with butter and a good red wine of Burgundy (Bourgogne).

Source/credit: French Today