Burgundy Beef Stew
150g smoked bacon
1 kg beef flank
2 carrots 2 tablespoons butter
2 shallots, chopped
5 cloves garlic, chopped
1 bottle Burgundy Wine
3 bay leaves, 5 thyme sprigs
5ooml veal gravy or 3 tablespoons crumbled beef stock cube boiled with 500ml water
salt and black pepper
Accompaniments
12 small onions, peeled
butter, for frying
1 teaspoon sugar
3 tablespoons lemon juice
1 1/2 tablespoons olive oil
200g fresh mushrooms, thinly sliced
4 slices white bread
4 asparagus spears, lightly boiled in salted water
8 baby carrots,boiled
3 tablespoons chopped parsley
salt and pepper
Cut the rind and fat off the bacon and set aside. Cut the bacon meat into small cubes and brown
in frying pan. Set aside.
Cut the meat into cubes, 5x5 cm and pat dry with kitchen towels. Season with salt and pepper.
Slice the carrots into 3 cm pieces
Fry the bacon rind in a pan. Add butter if the meat is not very fatty. Add the meat on all sides.
Brown the meat on all sides. Add the carrots, onions and garlic when the meat is browned.
Continue to fry for a couple more minutes.
Pour in the wine. Stir and scrape the bottom of the pan a little to loosen any gravy so that it
easily covers the meat. Simmer, covered, over low heat for about two hours. Once in a while, skim off the fat with a spoon.
Brown the onions in butter in a frying pan until they are nicely coloured. Season with salt and
pepper and sugar. Continue to fry until the sugar turns golden brown. Place on a dish.
Mix the lemon juice and olive oil in a bowl and add salt and pepper. Add the mushroom slices.
Slice the bread into 1 x 1 cm cubes and fry them in butter until golden brown. Drain the
croutons on a kitchen towel.
Remove the meat and carrots from the pan with a slotted spoon and place them in a bowl.
Boil the sauce over medium heat until consistency is treacly.
Remove the meat to the pan. Top with asparagus, baby carrots, mushrooms, croutons, bacon
and parsley just before serving. Serve with potato puree' or linguini.
1 kg beef flank
2 carrots 2 tablespoons butter
2 shallots, chopped
5 cloves garlic, chopped
1 bottle Burgundy Wine
3 bay leaves, 5 thyme sprigs
5ooml veal gravy or 3 tablespoons crumbled beef stock cube boiled with 500ml water
salt and black pepper
Accompaniments
12 small onions, peeled
butter, for frying
1 teaspoon sugar
3 tablespoons lemon juice
1 1/2 tablespoons olive oil
200g fresh mushrooms, thinly sliced
4 slices white bread
4 asparagus spears, lightly boiled in salted water
8 baby carrots,boiled
3 tablespoons chopped parsley
salt and pepper
Cut the rind and fat off the bacon and set aside. Cut the bacon meat into small cubes and brown
in frying pan. Set aside.
Cut the meat into cubes, 5x5 cm and pat dry with kitchen towels. Season with salt and pepper.
Slice the carrots into 3 cm pieces
Fry the bacon rind in a pan. Add butter if the meat is not very fatty. Add the meat on all sides.
Brown the meat on all sides. Add the carrots, onions and garlic when the meat is browned.
Continue to fry for a couple more minutes.
Pour in the wine. Stir and scrape the bottom of the pan a little to loosen any gravy so that it
easily covers the meat. Simmer, covered, over low heat for about two hours. Once in a while, skim off the fat with a spoon.
Brown the onions in butter in a frying pan until they are nicely coloured. Season with salt and
pepper and sugar. Continue to fry until the sugar turns golden brown. Place on a dish.
Mix the lemon juice and olive oil in a bowl and add salt and pepper. Add the mushroom slices.
Slice the bread into 1 x 1 cm cubes and fry them in butter until golden brown. Drain the
croutons on a kitchen towel.
Remove the meat and carrots from the pan with a slotted spoon and place them in a bowl.
Boil the sauce over medium heat until consistency is treacly.
Remove the meat to the pan. Top with asparagus, baby carrots, mushrooms, croutons, bacon
and parsley just before serving. Serve with potato puree' or linguini.
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