BEEF BOURGUIGNON
Serves 4
- 700g (about 1.5 lbs) beef
- 3 onions
- 3 carrots
- 1 bouquet garni
-1 bottle of Burgundy wine
- salt and pepper
- a few pinches of flour
- 1 sugar cube
Cut the meat into large cubes, the carrots into rounds and the onions into small pieces.
Pour the bottle of wine over the meat and vegetables and leave to marinate overnight with the bouquet garni and salt and pepper.
The next day, fry the meat in a casserole with a little butter, keeping the marinade to one side. Once the meat has browned, sprinkle with flour, mix and pour the marinade into the casserole.
Add the sugar cube and season to taste during cooking (2 hours minimum - the longer it simmers, the better it will taste). |