Boeuf Bourguignon is one of the first stews we make as soon as autumn arrives.
Supplies:
750 grams of beef short ribs
2 tablespoons flour
1 jar small silver onions
1 small can of tomato puree
8 cloves of garlic, finely chopped
4 bay leaves
1 carrot (sliced)
3 stalks of celery (sliced)
250 grams of (chestnut) mushrooms, quartered
750 ml red wine
1 bouillon cube
Water
Preparation method:
- Cut the meat into cubes and roll in flour.
- Add the wine, bay leaf, garlic, stock cube and onions to the Dutch oven and heat it slowly.
- Brown the meat (in batches) in a skillet until browned and add it to the wine mixture. Add the tomato paste to the last batch of meat. Add water until everything is covered and simmer gently for 3 hours.
- Add the carrot and celery and simmer gently for another hour.
- Finally, sauté the mushrooms in a skillet and add them to the stew. Heat briefly and enjoy!