As the spring is not so much the party in recent times, there has also want to good casseroles that we warm up. So here’s a classic revamped in my own way, beef way bourguignon that we still like to cook when it starts to get cool !
Beef way bourguignon
Ingredients (for 4 to 6 people)
- 1 kg of beef (scoter or paleron)
- 200 g champignons de Paris
- A few jerusalem artichokes and/or 2 parsnips
- 2 large onions
- 2 carrots cut
- 2 cloves of garlic
- 1 liter of red wine of Burgundy
- 60 g of butter
- 1 tbsp of flour
- 1 bouquet garni (thyme, bay, parsley wrapped in a leek, white parts only)
- Olive oil
- Salt and pepper
Cut the beef into cubes, the carrots into slices and chop the onion.
Put to marinate in the red wine, the beef, the bouquet garni, carrots and onion for a night if you can, or at least an hour !
Snip the onion remaining and chop the garlic cloves.
Put the butter to melt in a pan with a drizzle of olive oil and sauté the onion and garlic pieces over a low heat for 5 min.
Drain the marinated meat preserving, of course, the marinade and add to pan. Turn up the heat and let it simmer for 5 min, it is necessary that the meat hooks a little.
Sprinkle the meat with flour and mix.
Deglaze with the marinade, scraping the bottom of the Dutch oven to catch the juices. Season and let simmer over low heat 1 hour covered.
Meanwhile, peel the vegetables and cut into pieces of average size.
Wash and cut mushrooms into four.
Add the vegetables in the Dutch oven and let simmer again for 1 hour or more, it is necessary that the sauce become syrupy. Adjust seasoning if necessary.
Enjoy immediately, or warmed up !