Tender pieces of beef simmered in a creamy red wine sauce… this is an idea of a comforting dish when the temperatures are cool outside!
Ingredients for 2 persons
- 300 g of beef cubes for stew (chops, scoters for example)
- 50 g of fresh onions
- 200 g of fresh carrots
- 1 teaspoon of dried garlic
- 1 cube of beef stock
- 150 ml of red wine
- 2 tablespoons of sunflower oil
- 30 g of bacon
- 2 tablespoons of flour
- 200 g of canned mushrooms
- Salt, pepper
Step 1: marinade preparation
– Onion: peel, then mince the onion.
– Carrots: peel, then cut the carrots in dices.
– Cube of beef stock: roughly crush the cube with a fork.
In a mixing bowl, put the following ingredients: the pieces of meat, the minced onion, the diced carrots, the garlic, the crushed cube of beef stock and the wine.
Add water so that the meat and vegetables are covered with liquid.
Cover with plastic film. Let macerate in the refrigerator (minimum 2 hours).
Cut the bacon into strips. Set aside.
Step 3: after 2 hours of meat maceration
Separate the vegetables, meat and liquid. The vegetables and the marinade liquid are kept separate.
In a casserole, brown the meat in hot oil to form a colorful brown crust.
Then add the vegetables and bacon. Continue cooking over high heat for 5 minutes.
Sprinkle flour over meat and vegetables. Mix.
Add the marinade liquid (water + wine) to the pan. Salt and pepper.
Cover and cook for 1 hour over low heat (3/10). Stir regularly.
After 1 hour of cooking, add the mushrooms (previously drained).
Continue cooking covered for 30 minutes over low heat (3/10). Stir regularly. If necessary, add a little water during cooking if it is lacking so that the meat does not dry out.
After 1h30 of cooking (1h + 30 min), check the cooking of your meat: it must be tender so that you can cut it with a fork. If not, continue cooking for a few minutes.
When the meat is cooked, adjust the seasoning with salt and pepper.
To have a complete and balanced dish: serve a portion of starch food with your bourguignon beef (rice, pasta, mash potatoes, bread)