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Beef Burgundy and potatoes

Beef Burgundy and potatoes

Discover this recipe of boeuf bourguignon and potatoes. A gourmet and complete recipe.

Ingredients for 4 persons

  • 1 kg of beef chuck and lodging
  • 1 bottle of full-bodied red wine
  • 1 big onions
  • 4 carrots
  • 4 leeks
  • 40 g of butter
  • 2 tablespoons of oil
  • 2 tablespoons flour
  • 1 teaspoon of salt
  • 15 peppercorns
  • 1 branch of thyme
  • 3 bay leaves
  • 4 cloves
  • 200 g of Paris mushrooms
  • 100 g diced bacon
  • 600 g potatoes

Production

Difficulty : Easy
Preparation: 30 minutes
baking : 2 hours
Rest: 12 h
Total time: 14 h 30 mn

PREPARATION

Beef Burgundy and potatoes

1- Prepare the marinade with the bottle of wine, 1 onion piqued cloves, 1 carrot cut into slices, thyme, bay leaves, 15 peppercorns, 2 leeks cut into small pieces.

Beef Burgundy and potatoes

2- Put the meat to marinate for 24 hours in the refrigerator (film the container with stretch film). In a cast iron casserole, brown the meat quickly with butter and oil. The meat is colored when it no longer sticks to the bottom of the casserole when returned.
3- When the meat is well colored, remove it and put onions to brown, add bacon, carrots, other leeks, put the meat back, singer with flour, add the filtered marinade and half a glass of water . Salt, pepper.
4- Bring to a boil then put the casserole with the lid in the oven at 180 ° C (thermostat 6) for 2 hours.

Beef Burgundy and potatoes

5- Add the potatoes cut roughly 1 hour before the end of cooking. sauté the mushrooms in a pan with butter and add them to the casserole 30 minutes before the end of cooking. take the opportunity to rectify the seasoning.

To finish
Serve this very hot beef bourguignon sprinkled with crushed flat parsley.

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