Bœuf Bourguignon

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the beef into cubes (3 to 4 cm). Peal the shallots without cutting them. Peel and slice the carrots (2mm min). Peel the garlic and remove the germ

Step 2

In a large pan, melt the butter. Add the whole peeled shallots and brown them, stirring constantly. When they are golden, remove them with a slotted spoon and set aside.

Step 3

In the same pan, brown the pieces of meat over high heat for 5 minutes. Add the carrots and brown for another 5 minutes.

Step 4

When the meat is browned, sprinkle in the flour and let it brown stirring constantly.

Step 5

Add in the stock and mix, scraping down the sides of the pan.

Step 6

Add in the shallots, the red wine, salt, pepper, the bouquet garni and and the cloves of garlic (minced). Cover and simmer for three hours

Step 7

After this time add in the peeled, sliced mushrooms and cook for a further 30 minutes.

Step 8

Remove the bouquet garni, and serve with potatoes or pasta. If you would rather cook the potatoes in the dish add them 20 minutes before the mushrooms, you may need to add more water.