Boeuf Bourguignon

AUTHOR
Reed Chan
DIFFICULTY
RATING
3 4
COOK TIME
240 mins
TOTAL TIME
240 mins

Ingredients

Servings: 4
  • 1 Onion
  • 1 collar Soup Greens
  • 1000 g Beef goulash
  • 200 g streaky bacon, in one piece
  • 1 TABLESPOON Oil
  • 1 TABLESPOON Tomato paste
  • 300 ml Red wine
  • 750 ml Poultry broth
  • 1 Laurel leaf
  • 1 TEASPOON Peppercorns Black
  • 1 TEASPOON Coriander seeds
  • 1 TEASPOON Allspice seeds
  • 1 TEASPOON Juniper berries
  • 1 Msp. Lavender Flower
  • 1 TEASPOON Cornstarch
  • 1 toe/s Garlic
  • 2 Disc/s Ingwar
  • 1 piece(s) Orange peel
  • 1 piece(s) Lemon peel
  • 1 TABLESPOON Butter

Directions

  1. 1

    Peel the onion, carrot and celeriac and cut them into half centimetre pieces.

  2. 2

    Cut the beef into two centimetre cubes, fry them in a pan in oil over medium heat and take them out again. Remove the frying fat and dust in a little icing sugar. Stir in the tomato paste, brown a little, deglaze with the port wine and a third of the red wine and let it simmer until it is creamy. Add the remaining wine and let it simmer as well.

  3. 3

    Sauté the sliced vegetables in a frying pan over a mild heat in the oil until translucent and add to the pot. Pour on the stock, place a lid on the pan so that there is a gap and let it stew for one to one and a half hours at low heat. After 40 minutes, add the bay leaf with pepper, coriander, allspice and juniper to the sauce.

  4. 4

    Pour the sauce through a sieve, removing the bay leaf. Stir the cornstarch with a little cold water until smooth, stir into the boiling sauce and simmer for two minutes. Cut the garlic clove into slices. Cut a strip of peel out of the orange and lemon. Add the garlic, ginger, orange peel and lemon peel, leave to stand for a few minutes and then remove. Add the sauce to the meat, stir in the butter and season with salt and pepper.

Categories & Tags

Main Dishes