The groceries
500 gram marbled beef, cubed
150ml beef stock
1 large carrot
a bay leaf
1 large onion + 6-8 shallots
1 clove of garlic
3 stalks celery
a bunch of flat leaf parsley
250g of mushrooms
1-2 tablespoons of flour
2 tablespoons of olive oil
2 tablespoons of butter
185 ml red wine
A classic French stew is de boeuf Bourguignonne. An easy dish to make, but you have to take your time. Therefore it is ideal for Sundays, cozy with a nice bottle of red wine.
How to make Boeuf Bourguignonne
Fry the diced beef in half oil / half butter.
Scoop the beef when brown from the pan and put it aside.
Peel the shallots and the garlic clove, leave both whole.
Peel then chop the white onion finely.
Brush the mushrooms, quarter big ones, leave small ones whole.
Wash the celery, dab it dry with kitchen paper and cut it in thin strips.
Peel the carrot and cut it into small strips as well.
Wash the parsley in ice-cold water and let it drain well.
Cut the parsley very fine with kitchen scissors.
Fry the shallots until brown all around and take them from the pan.
Fry the onion, celery, carrot and the garlic until soft.
Add 2 tablespoons flour and stir it in the vegetables.
Add the wine in small amounts and stir it through the vegetables.
Pour in the beef stock with the vegetables and stir it in too.
Bring the vegetables to the boil. Add the beef and the bay leaf.
Leave the stew to gently simmer for 3 hours with the lid on.
Stir occasionally. There are 3 ingredients left.
When the beef is almost cooked quickly fry the mushrooms.
Add the mushrooms and the shallots to the stew, remove the bay leaf.
Serve the stew in a big bowl and sprinkle the parsley over it. (oops, forgotten!)
Serve the stew just like the French with boiled potatoes and lots of red wine, delicious!