Hello everyone !
Today, I would like to share with you another recipe, a classical one from my country, yet very easy to cook: the beef stew, known as bourguignon (since it’s from the area called Bourgogne). As it needs to cook for a very long time, I would recommend you start preparing it the day before you want to serve it. I usually start the morning before, let it rest the afternoon and then cook it one last time the morning just before serving it for lunch.
You’ll need (recipe for about 6 persons):
- 1.5kg of beef meat
- 3 big onions
- 4 carrots
- 10 big potatoes
- about 60g of flour
- 60cL of red wine
- bouillon cube (2 infused with 60cL of water)
Note: I personnaly use my multifunctional cooker, it’s easier, but you can use a regular stewpot.
Cut the meat into cubes (about 3 or 4cm). Set aside. Cut the onions and stir fry them with some butter. Then set them aside.
Stir fry the meat cubes, until it gets brown. Then, evenly dust it with the flour. Keep stir frying until it gets more brown.
Add the infused bouillon and add the onions. Stir well. Add the wine and herbs and spices.
Slice the carrots and cut in pieces the potatoes. Add them to the pot, mix well, cover and let it stew for 5 hours.
The next day, let it stew two more hours, ideally before lunch. I usually serve it with plain asian white rice. 👌👌👌
And there it is ! A perfect beef stew, easily made. As you can see it’s far from being one of the most complicated recipes. It just needs time. But it really is a good deal. With such a recipe you can very easily, effortlessly, impress your guests and on a more regular basis, it allows you not having to cook for a few meals (In my case we’re 3 people and it last two days for us, so it means I don’t have to spend so much time in the kitchen 😎😃)
Thank you for passsing by and reading my blog. Your support, even silent, is always valuable to me and bring me more joy than you can imagine.
I’ll talk to you soon in a next post.
Until then, take care of yourself ❤