Boeuf Bourguignon
A French classic: Boeuf Bourguignon.
Served with Peka Potato Gratin and oven-baked snack tomatoes, a heavenly feast for any occasion!
Ingredients
Serves 6:
- 2 kg Potato Gratin Deluxe
- 500 g snack tomatoes
- 150 g bacon
- 1 kg beef
- 1 large onion
- 24 silverskin onions
- 1 carrot
- 30 g flour
- 1 bottle of red wine
- 700 ml beef stock
- 1 tablespoon tomato purée
- 2 cloves of garlic, pressed
- 1 teaspoon of thyme
- 1 bay leaf
Preparation
Frying Pan
at medium temperature
Oven
175° – 3 hours
- Pre-heat the oven to 225 °C.
- Sauté the bacon and set to one side.
- Cut the meat into pieces and pat dry with kitchen towel.
- Sauté the beef in a pan with the oil and the bacon fat and set to one side.
- Finely chop the onion and carrot and sauté in the pan until golden-brown.
- Return the beef and bacon to the pan and season with pepper and salt.
- Add the flour and stir through.
- Place the pan in the oven for 4 minutes.
- Remove the pan from the oven, stir the beef, and return the pot to the oven for 4 minutes.
- Remove the pot from the oven and reduce the heat to 175 °C.
- Add the wine, beef stock, tomato purée, garlic, thyme and bay leaf and return to the oven for approx. 3 hours.
- Serve with Potato Gratin.
