Boeuf Bourguignon
A traditional French dish, a beef stew cooked in Burgundy red wine and flavored with garlic, onions, carrots, salt, and a bouquet garni to which we've added mushrooms. Long live autumn!
Ingredients:
- 60g of extra virgin olive oil
- 1 kg of veal shank or rump tip
- salt
- black pepper
- 2 tablespoons of butter
- 1 onion
- 2 shallots
- 2 cloves of garlic
- 2 regular carrots, sliced into rounds
- 30g of flour (2 tablespoons)
- 1 tablespoon of tomato paste
- 250g of mushrooms
- 1/2 liter of Burgundy wine or Rioja red wine
- 1/2 liter of beef broth
- 1 bouquet garni with fresh herbs
- 2 nails
- a little parsley
- 3 large potatoes
- 50g of butter
- 150 ml of milk
- 1 teaspoon of nutmeg
Preparation:
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We asked the butcher to cut the meat into cubes. In a frying pan, we browned the meat in a little oil and seasoned it with salt and pepper. We sautéed it, removed it, and set it aside.
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Chop the vegetables. In a saucepan, sauté the onion, shallots, and garlic cloves in butter. Add the peppercorns, carrots, and tomato paste.
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Mix well and add the flour, stirring thoroughly to ensure it's fully incorporated. Add the mushrooms and beef broth.
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Stir and add the red wine. Let it simmer gently and add the reserved meat, incorporating all the juices it has released.
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We make a bouquet garni with the herbs and add it to the saucepan, then cover. We let it cook over medium-low heat for about 50 minutes.
- While the potatoes are boiling in plenty of water, peel and mash them with a fork. In a saucepan, bring the milk and butter to a boil. Once boiling, pour it over the potatoes and add salt and nutmeg. Stir well.
- We serve the mashed potatoes on the bottom and top it with the stew. We finish with a little chopped parsley and enjoy!
