It is a tasty beef preparation. It can be served in a party.

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Name: Beef Bourguignon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: American

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INGREDIENTS

1KG CHUCK STEAK
125GM BACON
12 NOS SMALL ONIONS
60G BUTTER
500G CARROTS
BOUQUET GARNI ; FRESHLY PREPARED
1 SPRIG THYME
1/4 BAY LEAF
2 STICKS CELERY
4 SPRIGS PARSLEY
1 TB SP FLOUR
1 TBSP TOMATO CONCENTRATE
1 3/4 PT RED WINE
2 cloves Garlic
Salt/Pepper

Servings

INSTRUCTIONS

Cut meat into egg sized cubes. Remember to take the meat out of the fridge at lest 1.5 hours before use. Remove the nod 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 2-3 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 stringy parts of the celery and then tie together the thyme, the bay leaf, the parsley and the celery to make your bouquet. Garnish, 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 a wooden spoon. Once you have obtained a smooth sauce, return the meat to the cocotte. Cover and leave simmer for approx. 2.5 hours over low heat.

15 min. before the end of cooking heat the place 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 pan cake.

NOTES

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Beef Bourguignon

1KG CHUCK STEAK
125GM BACON
12 NOS SMALL ONIONS
60G BUTTER
500G CARROTS
 BOUQUET GARNI FRESHLY PREPARED
1 SPRIG THYME
1/4 BAY LEAF
2 STICKS CELERY
4 SPRIGS PARSLEY
1 TB SP FLOUR
1 TBSP TOMATO CONCENTRATE
1 3/4 PT RED WINE
2 cloves Garlic
 Salt/Pepper

Cut meat into egg sized cubes. Remember to take the meat out of the fridge at lest 1.5 hours before use. Remove the nod 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 2-3 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 stringy parts of the celery and then tie together the thyme, the bay leaf, the parsley and the celery to make your bouquet. Garnish, 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 a wooden spoon. Once you have obtained a smooth sauce, return the meat to the cocotte. Cover and leave simmer for approx. 2.5 hours over low heat. 
15 min. before the end of cooking heat the place 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 pan cake.

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Nutrition

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Serving Size: 1 Serving (18g)
Recipe Makes: 5 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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.