Yesterday I made Boeuf bourguignon for Marion and me. It was the first time I made this recipe. To be honest, it is not very hard, but it takes a long time before it is ready.
Take about 500 gr. beefsteak (“runderlappen”) and slice into cubes and cut about 4 shallots in to small pieces.
Melt some butter (or heat some olive oil) in a large casserole and fry 100 gram bacon cubes (don’t fry them to hard). Remove the bacon cubes from the butter/olive oil. Bake in the hot butter/olive oil the beefsteak cubes until they are nicely done.
Add the shallots and about 20 silver union to the baked beefsteak. Add some tomato paste to (not too much, a small thin is more then enough) and a spoon flour. Mix it well and let it bake all together for a minute.
Mix it all with 2 dl beef bouillon and 2 dl red wine. Add some salt, pepper, thyme and a laurel leave. But back the bacon cubes. Mix it all very well and leave it for 2 hours stew on a low fire with the lid on the casserole.
After the 2 hours bake 250 gram sliced champignons and mix them with the boeuf. And last add some parsley to make it complete.
I served white rice with pumpkin seeds, sunflower seeds, almond and papaja.
It tasted wonderful. And I love the smell of a good stew coming from the kitchen 🙂