Beef bourguignon is one of many examples of peasant dishes being slowly refined into haute cuisine. Most likely, the particular method of slowly simmering the beef in wine originated as a means of tenderizing cuts of meat that would have been too tough to cook any other way.

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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 chuck steak egg-sized cubes; 125 g bacon; 12 onions small; 60 g butter; 500 g carrots; 1 sprig thyme; 1/4 leaf bay; 2 sticks celery; 4 sprigs parsley; 1 tbsp flour; 1 tbsp tomato concentrate; 1 l red wine; 2 cloves garlic; salt; pepper

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INGREDIENTS

1 kg chuck steak ; egg-sized cubes
125 g bacon
12 onions ; small
60 g butter
500 g carrots
1 sprig thyme
1/4 leaf bay
2 sticks celery
4 sprigs parsley
1 tbsp flour
1 tbsp tomato concentrate
1 l red wine
2 cloves garlic
salt
pepper

Servings

INSTRUCTIONS

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

Remember to take the meat out of fridge at least 1'/2 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 the 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 garnice.

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 color 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 obtain a smooth sauce, return the meat tothe cocotte, cover and leave simmer for approx. 2'/2 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

Be careful at the recipe.

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Beef Bourguignon

1 kg chuck steak egg-sized cubes
125 g bacon
12 onions small
60 g butter
500 g carrots
1 sprig thyme
1/4 leaf bay
2 sticks celery
4 sprigs parsley
1 tbsp flour
1 tbsp tomato concentrate
1 l red wine
2 cloves garlic
 salt
 pepper

Ask your butcher to cut meat into egg-sized cubes.
Remember to take the meat out of fridge at least 1'/2 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 the 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 garnice. 
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 color 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 obtain a smooth sauce, return the meat tothe cocotte, cover and leave simmer for approx. 2'/2 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 (1069g)
Recipe Makes: 6 Servings

Calories: 669
Calories from Fat: 164 (25%)

Amt Per Serving		% DV

	Total Fat 18.2g	24 %
	Saturated Fat 8.5g	42 %
	Monounsaturated Fat 6.4g
	Polyunsanturated Fat 1.5g
Cholesterol 35.7mg		11 %
Sodium 330.8mg		11 %
Potassium 1420.3mg		37 %
Total Carbohydrate 59.9g		18 %
	Dietary Fiber 10.1g	41 %
	Sugars, other 49.7g
Protein 8.7g		12 %
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: 669

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