Boeuf Bourguignon

Name: Boeuf Bourguignon
Prep time: 4 h 45 min
Cook time: 4 h 45 min
Total time: 4 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 kilograms beef shoulder, cut into large pieces; 28 grams butter, plus 2 ounces butter, for frying; 6 carrots, chopped; 2 stalks celery, chopped; 1 Tbsp black currant liqueur (recommended Creme de Cassis); 28 grams flour; 1 Tbsp chopped garlic; 2 cloves garlic, mashed; 6 servings Serving suggestion: boiled potatoes and garlic croutons; 2 Tbsps olive oil, for frying; 4 Tbsps olive oil, for frying; 2 onions, chopped; 1 sprig oregano; 1 small bunch parsley, leaves finely chopped; 1 sprig rosemary; 6 servings Salt and freshly ground black pepper; 6 servings Salt and freshly ground pepper; 1 sprig thyme; 1 turnip, diced; 2 strips unsmoked bacon, cut in pieces; 3 slices white bread, cut into small squares; 2 bottles red burgundy wine

Boeuf Bourguignon might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains roughly 95g of protein, 23g of fat, and A mixture of parsley, thyme, carrots, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the currant you could follow this main course with the Red Currant Pie as a dessert. From preparation to the plate, this recipe takes about 4 hours and 45 minutes.

Instructions

Combine 1-ounce of butter and 1-ounce of flour to make a paste. Set aside. In a large heavy-bottomed saucepan, brown the beef in remaining 2 ounces butter and oil on a medium to high heat for 4 or 5 minutes until seared on all sides.

Ingredients you will need

Butter