ingredients

1.5 kg of braised beef in large cubes
250 g diced bacon
75 cl of red wine
3 carrots
1 big onion
250 g small white onions
300 g of Paris mushrooms
1 large bouquet garni
1 clove of garlic
2 tbsp. to s. 50 g of fluid flour
10 10 50 g of soft butter
1 tbsp. to s. olive oil

Equipment

1 cast iron casserole
1 large hot hollow plate

Steps

Beef bourguignon

At least 3 h 40 min before serving: brown the bacon in the pan with the oil; remove them, add meat, minced onion, carrots in rounds, powder 2 tbsp. flour, coat all, brown the meat on all sides without burning.

Top, simmer: add wine, 25 cl hot water, bouquet, salt, garlic, close. Simmer for 3 hours over very low heat. Blond the minced mushrooms in the pan with 10 g of butter, salt, pepper; and small onions in another pan with 10 g butter, salt, pepper.

Serve: mix bacon, mushrooms, onions in sauce, cook 5 min. Remove meat and vegetables with the spider, put in the dish. Meal flour and 50 g of butter in a bowl, mix with 3 ladles of sauce, pepper hard, pour into the casserole while whisking over medium heat. Pour on the dish.

tips

At the market .

Flour (Francine) for a velvety sauce without lumps.

Gourmet Butter 60% Elle & Vire for the scent of butter and a little less calories.

Adeline's tips for the best beef bourguignon

Mix three different pieces of braised beef to multiply flavors and textures : chuck, bass-rib, twin, slice ... Add a small glass of cognac or marc de Bourgogne in the casserole and flambé it (optional), just before to pour the wine. The frozen onion bunions will save you time and give a very good result. Complete your bouquet garni (thyme, laurel, parsley dish) with a small branch of celery. Add 2-3 squares of dark chocolate in the sauce at the same time as the butter (butter mixed with flour), to add body and enrich it with a discreet aroma. Top with potatoes in water or field dress, and classic: you will taste them with the sauce of Burgundy; for easy absorption, choose a floury variety: preferably bintje, or mona lisa.

WINE COAST

St. Red Mountain . Too bad for geography: with this dish Burgundy, we love a wine ... Gascon! Le Faitte 2007, with a nose of ripe fresh fruit, pepper with a hint of scrubland, finely wooded, with a perfectly balanced mouth between structure, suppleness and freshness, fruity, spicy, whose pleasant sensations persist long after we swallowed it ... This AOVDQS is a very great wine that will age 8-10 years! Sip it at 15-16 ° C. 20 € port: Producers Plaimont, 32400 St-Mont. 05 62 69 62 87. And at the wine merchants.

Your Saint Mont Le Faitte 2007 can also accompany : game terrine, pie or meat with mushrooms, roast beef, truffle dishes: veal, guinea fowl, mashed potato truffle ... Taste it with a very good brie or livarot . Dare it with bitter chocolate!