Boeuf bourguignon meat is very versatile and if you have time it's certainly worth to try various stews.
Attention: Allow at least 4 hours on the hob and stirr regularly
Attention: Allow at least 4 hours on the hob and stirr regularly
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| Not my photo |
Shopping list:
• 50 g butter
• 200g bacon
• 1 leek, chopped (or onion)
• 600 g streaky beef steak, cubed (boeuf bourguignon meat)
• 2 large potatoes diced
• 1 can of tomatoes
• 2 tablespoons mild paprika powder
• 3 sprigs fresh thyme
• handful of parsley
• 2 bay leaves
• 2 cloves
• 2 bouillon cubes (no water needed)
• 250 ml white wine
• 100 ml sour cream (optional)
How do we make it:
Heat the butter in a frying pan and fry the bacon gently. Fry the leeks or onions, and gently scoop the meat with salt and pepper. Bake for about 15 minutes and then add the potatoes and tomatoes with herbs and wine.
Let the meat simmer on low heat for at least 4 hours softly, stir from time to time.
Stir just before
serving the creme fraiche.
Of course you can add small pieces of celery, carrots, etc.
Of course you can add small pieces of celery, carrots, etc.
