Burgundy stew
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The king of all meat platters. A Burgundy stew will simmer well with the right wine and time.
Ingredients for six
. 140g bacon 700g beef shoulder or roast 2 tbsp cognac for cooking 1 tbsp wheat flour 2 carrots 10 small onions (shallots are good) 5 dl red wine, Beaujolais or other red wine.0.5 l meat stock (even from fond) 2 cloves of garlic 2 teaspoons of thyme 10 tsp of mushrooms 1 teaspoon of sugar salt and pepper 1 handful of parsley
Cut the bacon slices finely. Brown the bacon in a large flame-retardant pan and transfer to a casserole.
While the bacon is browning, trim the meat and dice it into a nice dice. Fry in a pan and season with salt and pepper. Allow the meat to cook through, spoon the cognac into the pan and set over the flames.
Once the flames have gone out, grind the pieces of meat a little and transfer to the stewpan. Deglaze the pan with red wine and add the stock to the pot. Crush the garlic cloves with a knife blade and transfer to the pot with the peel and peel. Add the thyme to stew and add sugar. Pour in the rest of the red wine and the stock so that the meat is covered. Allow the Burgundy stew to simmer on the hob (or in a 125C oven) for 2 hours under the lid, gently simmering.
In the meantime, peel the onions and keep the stock as intact as possible. Peel and coin the carrots.
After a couple of hours of simmering, the carrots go into the burgundy pot. Half an hour more of simmering and then the onions and mushrooms. Check where the flavour is coming from and add some if necessary. There should be salt.
Once the mushrooms are brown and shrivelled, the burgundy stew is ready to be cooked and a wonderful dinner can begin!
At this point, the mushrooms are ready to be cooked.
