Beef bourguignon and potatoes: the easy recipe
Large onion, 1 unit
Ingredients · Servings 4 people
- 1 kg beef chuck and shin
- 0.75 liters of full-bodied red wine
- 1 large onion
- 4 carrot units
- 4 leek units
- 40g butter
- 2 tbsp oil
- 2 tablespoons of flour
- 1 tsp salt
- 1 pinch of pepper
- 1 sprig of thyme
- 3 bay leaves
- 4 cloves
- 200g button mushrooms
- 100g of bacon
- 600g potato
Method · 30 min
- Prepare the marinade with the bottle of wine, 1 onion studded with cloves, 1 carrot cut into rounds, thyme, bay leaf, 15 peppercorns, 2 leeks cut into small pieces.
- Marinate the meat for 24 hours in the refrigerator (cover the container with cling film). In a cast-iron casserole dish, brown the meat well in butter and oil. The meat is browned when it no longer sticks to the bottom of the casserole dish when turned over.
- When the meat is well browned, remove it and sauté the onions until golden. Add the bacon, carrots, and remaining leeks. Return the meat to the pan, coat it with flour, add the strained marinade and half a glass of water. Season with salt and pepper.
- Bring to a boil then place the covered casserole dish in the oven at 180°C (thermostat 6) for 2 hours.
- Add the roughly chopped potatoes 1 hour before the end of cooking. Sauté the mushrooms in a pan with butter and add them to the pot 30 minutes before the end of cooking. Take this opportunity to adjust the seasoning.
- Serve this beef bourguignon very hot, sprinkled with chopped flat-leaf parsley.
- Carrot 4 units
- Leek 4 units
- Butter 40 g
- Flour 2 tbsp
- Salt 1 tsp
- Pepper, 1 pinch
- Bay leaf 3 leaves
- Bacon 100 g
- Potato 600 g
