CookArr!

Boeuf Bourguignon (beef stew)
Origin: France
Difficulty: Moderately easy
This simple main course is effect of French cuisine brilliance — it’s easy to prepare, looks and smells wonderfully. Who would think it’s basically just beef? ;)
Ingredients:

1kg of beef (sirloin) 4 medium carrots 2 medium onions 2 medium tomatoes 500ml of beef stock 3 tablespoons of vegetable oil 250ml of red wine (Merlot, Chianti) pinch of salt and pepper few parsley sprigs, 2 bay leaves, other herbs (up to you)

Preparation:
Prepare big, heavy-bottomed pan and a cast-iron casserole (you may use ceramic one, too),
Dice the sirloin into about 4-5 cm cubes and dry them with a paper towel,
Heat the oil to high temperature and brown the meat from each side,
Browned meat put into the casserole,
Add salt and pepper to the beef,
Slice carrots into 4 pieces and onions into thick slices (or julienne),
Fry vegetables on the oil and beef juices to brown a little,
Add carrots and onions to meat and mix everything a little,
Dice tomatoes and add them to the casserole with beef,
Pour 200ml of wine onto the pan and deglaze the solidified juices, then pour it into the casserole,
Add ass much beef stock, as is needed to cover the meat completely in the casserole,
Put parsley, herbs and bay leaves on the top of the mixture,
Cook in 160 centigrades for about 90 minutes.
Serving:
Boeuf Bourguignon is served best with green salad and potatoes cooked in water. Bon Apetit! :)

Boeuf Bourguignon (beef stew)

Origin: France

Difficulty: Moderately easy


This simple main course is effect of French cuisine brilliance — it’s easy to prepare, looks and smells wonderfully. Who would think it’s basically just beef? ;)


Ingredients:

1kg of beef (sirloin)
4 medium carrots
2 medium onions
2 medium tomatoes
500ml of beef stock
3 tablespoons of vegetable oil
250ml of red wine (Merlot, Chianti)
pinch of salt and pepper
few parsley sprigs, 2 bay leaves, other herbs (up to you)


Preparation:

  1. Prepare big, heavy-bottomed pan and a cast-iron casserole (you may use ceramic one, too),
  2. Dice the sirloin into about 4-5 cm cubes and dry them with a paper towel,
  3. Heat the oil to high temperature and brown the meat from each side,
  4. Browned meat put into the casserole,
  5. Add salt and pepper to the beef,
  6. Slice carrots into 4 pieces and onions into thick slices (or julienne),
  7. Fry vegetables on the oil and beef juices to brown a little,
  8. Add carrots and onions to meat and mix everything a little,
  9. Dice tomatoes and add them to the casserole with beef,
  10. Pour 200ml of wine onto the pan and deglaze the solidified juices, then pour it into the casserole,
  11. Add ass much beef stock, as is needed to cover the meat completely in the casserole,
  12. Put parsley, herbs and bay leaves on the top of the mixture,
  13. Cook in 160 centigrades for about 90 minutes.

Serving:

Boeuf Bourguignon is served best with green salad and potatoes cooked in water. Bon Apetit! :)