Boeuf Bourguignon
- 2 mugs beef chunks
- 1 piece onion, (thinly sliced )
- 1 piece garlic clove, (peeled )
- 1 teaspoon tomato paste
- 4 pieces button mushrooms, (or)
- 2 pieces small Portobello mushrooms
- 2 pieces carrots, (peeled and sliced )
- 1 espresso cup bacon chunks
- 1 1/2 mugs beef broth
- 2 teaspoons white flour
- 1 teaspoon dried thyme
- 1 pinch clove powder
- 2 mugs good red wine
- salt and pepper to taste
- 1/2 espresso cup butter, (melted )
- Set a frying pan on medium-high heat. Place in half your butter, and sauté your onions and bacon. When onions turn translucent, transfer onion and bacon to a cast iron pan on high heat along with the rest of the butter.
- Add the chunks of the meat and toss well. Sprinkle flour, and stir, making sure to scrape the bottom of the pan with wooden spoon.
- Add the beef broth, wine, and all the other ingredients except to your mushrooms. Mix well. Reduce to very low heat and cook for three hours, stirring every once in a while so that your ingredients won’t stick to the bottom of the pan.
- After 2 1/2 hours, add your mushrooms. If the sauce reduces too much, add a bit of wine or broth. After 3 hours, your iconic French stew will be ready! Serve it with boiled potatoes or rice.
