Beef bourguignon with baby carrots for 4 people: the easy recipe
Discover this quick Beef Bourguignon recipe. This dish is easy to prepare. You just need to allow two hours for simmering. It can be made the day before and then reheated.
Ingredients · Servings 4 people
- 1 kg beef (shin, rump or chuck)
- 50 g margarine
- 5 carrot units
- 2 onion units
- 30g flour (or 1 heaped tablespoon)
- 1 unit bottle of Sidi-Braïm
- 1 clove of garlic
- bouquet garni
- parsley
- cell
- pepper
Method · 15 min
- Heat the margarine in a cast-iron casserole dish or pressure cooker. Brown the meat on all sides over high heat. Add the sliced carrots and chopped onions. Sprinkle with flour. Continue stirring over high heat until the flour turns a light brown color.
- Pour in the red wine. Bring to a boil. Add salt, pepper, a glass of water (in which you can dissolve half a bouillon cube; in this case, use less salt), the crushed garlic, and the bouquet garni. Cover and simmer for 2 hours.
- Half an hour before the end of cooking, boil or steam the potatoes. Sprinkle them with parsley before serving with the meat in sauce.
- Beef (shin, rump or chuck) 1 kg.
- Margarine 50 g
- Carrot 5 units
- Onion 2 units
- Garlic 1 clove
