It is a well known traditional French recipe and is one of many examples of peasant dishes being slowly refined into haute cuisine.

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Name: Beef Bourguignon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: French
Ingredients: 1 kg (2.2 lb) chuck steak; 125 g (4.5 oz) bacon; 12 small onions; 60 g (2 oz) butter; 500 g (1.1 lb) carrots; 1 sprig thyme; .25 bay leaf; 2 sticks celery; 4 sprigs parsley; 1 tbsp flour; 1 tbsp tomato concentrate; 1 l (1.75 pt) good red wine; 2 cloves garlic; salt/pepper

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INGREDIENTS

1 kg (2.2 lb) chuck steak
125 g (4.5 oz) bacon
12 small onions
60 g (2 oz) butter
500 g (1.1 lb) carrots
1 sprig thyme
.25 bay leaf
2 sticks celery
4 sprigs parsley
1 tbsp flour
1 tbsp tomato concentrate
1 l (1.75 pt) good red wine
2 cloves garlic
salt/pepper

Servings

INSTRUCTIONS

Ask your butcher to cut the meat into egg-sized cubes.

Remember to take the meat out of the fridge at least 1.5 hrs before use. Remove the rind and dice the bacon.

Peel the onions but leave them whole.

Melt the butter in a cocotte, then add the onions and the bacon and let them brown for 2 to 3 min., stirring regularly with a wooden spoon. Season the meat with salt and ground pepper, then add to the casserole dish and brown on each side.

Whilst the meat is browning, peel the carrots, rinse them quickly under running water and cut them into 5-cm (2")strips before adding them to the casserole.

Carefully wash the parsley and celery. Remove the stringy parts of the celery and then tie together the thyme, the bay leaf, the parsley and the celery to make your bouquet garni. Add to the casserole dish.

brown all the ingredients for approx. 30 min., then remove the meat, putting it aside in warm place.

Add the flour to the cocotte and stir well with a wooden spoon. As soon as it changes cold add the tomato concentrate and stir again. Add the red wine little by little, thinning down the sauce as it thickens and stirring all the time. Season using a pepper mill. Add the two cloves of garlic after having peeled and crushed them. Continue stirring with the wooden spoon. Once you have obtained a smooth sauce, return the meat to the cocotte, cover and leave simmer for approx. 2.5 hrs over low heat.

15 min. before the end of cooking, heat the plates, and possibly a serving dish if you prefer not to take the cocotte to the table.

You may serve with steamed potatoes or a potato pancake.

NOTES

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Beef Bourguignon

1 kg (2.2 lb) chuck steak
125 g (4.5 oz) bacon
12 small onions
60 g (2 oz) butter
500 g (1.1 lb) carrots
1 sprig thyme
.25 bay leaf
2 sticks celery
4 sprigs parsley
1 tbsp flour
1 tbsp tomato concentrate
1 l (1.75 pt) good red wine
2 cloves garlic
 salt/pepper

Ask your butcher to cut the meat into egg-sized cubes.
Remember to take the meat out of the fridge at least 1.5 hrs before use. Remove the rind and dice the bacon.
Peel the onions but leave them whole.
Melt the butter in a cocotte, then add the onions and the bacon and let them brown for 2 to 3 min., stirring regularly with a wooden spoon. Season the meat with salt and ground pepper, then add to the casserole dish and brown on each side.
Whilst the meat is browning, peel the carrots, rinse them quickly under running water and cut them into 5-cm (2")strips before adding them to the casserole.
Carefully wash the parsley and celery. Remove the stringy parts of the celery and then tie together the thyme, the bay leaf, the parsley and the celery to make your bouquet garni. Add to the casserole dish.
brown all the ingredients for approx. 30 min., then remove the meat, putting it aside in warm place.
Add the flour to the cocotte and stir well with a wooden spoon. As soon as it changes cold add the tomato concentrate and stir again. Add the red wine little by little, thinning down the sauce as it thickens and stirring all the time. Season using a pepper mill. Add the two cloves of garlic after having peeled and crushed them. Continue stirring with the wooden spoon. Once you have obtained a smooth sauce, return the meat to the cocotte, cover and leave simmer for approx. 2.5 hrs over low heat.
15 min. before the end of cooking, heat the plates, and possibly a serving dish if you prefer not to take the cocotte to the table.
You may serve with steamed potatoes or a potato pancake.

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Nutrition

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Serving Size: 1 Serving (157g)
Recipe Makes: 6 Servings

Calories: 66
Calories from Fat: 2 (3%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 42.7mg		1 %
Potassium 249.2mg		7 %
Total Carbohydrate 15.1g		4 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 12.4g
Protein 1.9g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 66

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