Old Fashioned Beef Bourguignon
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This recipe for old-fashioned beef bourguignon is a classic of French cuisine, first marinated in a mixture of red wine, cognac, onions, carrots, garlic and aromatic herbs, the meat is then gently browned with mushrooms and bacon for a result full of flavor.
Ingredients:
1 kg beef 100 g lean bacon 6 small onions 200 g button mushrooms 50 g butter 2 tablespoons oil 30 ml stock 2 tablespoons flour Juice of one lemon
For the marinade:
500 ml red wine 2 tablespoons oil 1 glass of Cognac 2 large onions 4 carrots 2 cloves of garlic 1 sprig of thyme 1 bay leaf a small bunch of parsley Salt and pepper
Preparation:
The day before, put the pieces of meat cut into large cubes in a bowl. Peel the garlic and onions. Dry them well, cut them into rings. Wash the parsley and chop it. Mix it with the meat, adding a crumbled bay leaf and a sprig of thyme. Add salt and pepper.
In another container, mix the wine, oil, Cognac, and pour this mixture over the meat, which should be completely covered, then let it marinate in the fridge overnight.
The next day, drain the meat well, then place it on absorbent paper. Cut the bacon into pieces, then boil them for 5 minutes. Drain them.
Peel the onions and wash them, then cut the stems of the mushrooms, leave them whole, wash them thoroughly under running water, then set aside in a bowl of lemon water.
In a casserole dish, heat the butter and oil, then add the drained bacon. When they have rendered some of their fat, add the onions and let them brown, over medium heat, stirring often.Remove the browned lardons and onions and set aside on a plate.
Grease the mushrooms and throw them into the hot fat of the casserole, then let them brown for 5 minutes, stirring. Remove them and join them to the lardons and onions.
Brown, the pieces of meat, well drained. It is necessary that all the pieces are well browned on all sides.
Add the flour in rain and stir in all directions with a wooden spoon, so that all the pieces of meat are slightly coated with flour. Warm the marinade with its condiments, then add the broth.
Pour the mixture over the meat little by little, stirring constantly, to avoid lumps. Then put the lid on the pot and let it cook on low heat for two hours. Stir occasionally.
The end of cooking:
After two hours, remove the meat and keep it warm, strain the sauce through a fine sieve to remove all cooking aromatics.
Return the sauce to the casserole dish and then remove as much of the fat floating on the surface as possible. Put the meat back into the fat-free sauce.
Add the lardons, small onions and mushrooms, which you have reserved, and let it cook for another 30 minutes on low heat.
At the end of the cooking of your old-fashioned beef Bourguignon pour the sauce with lardons, onions and mushrooms over the meat.
