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Boeuf Bourguinon
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
6 servings
Larissa Januário
@larissajanuario- Ingredients
- Recipe
- meat for stew (acem, brisket or hard drumhead)1 kg
- Carrots3 unit(s)
- Chopped Onion1 unit(s)
- Garlic Cloves6 unit(s)
- dark beef broth1 l
- Dry red wine (1 bottle)750 ml
- diced bacon150 g
- bouquet garni (traditionally with thyme, bay leaf,1 unit(s)
- mini onions10 unit(s)
- Mushrooms paris200 g
- butter2 tablespoon
- salt and pepper to taste
- Cut the meat into medium cubes of 3 cm. Pat each piece of meat dry with a paper towel, this helps brown it. Heat a pan with a drizzle of oil and brown each piece of meat. If your stove is not super powerful, the ideal is to brown it in waves. Otherwise, the pan will cool, the meat will release water and will not brown. Remove and reserve the meat.
- In the same pan, start the sautéing with the bacon, chopped onion and crushed garlic. When the onion wilts and browns, add the meat and carrots. Saute some more. Add half of the mini onions and mushrooms and the bouquet garni. Add the wine, the beef stock, stir, cover and cook over low heat until the beef is tender. If your pan can go in the oven, do the cooking there.
- Meanwhile, in a separate pan, melt half the butter, add the rest of the mini onions cut in half lengthwise and brown over high heat. Then turn over, add a little water and let it boil until the liquid reduces and the onion cooks and browns. Also toast the mushrooms in butter. Book for completion.
- Once the meat is tender but intact, turn off the heat. Heads up. If the meat is overcooked, it will fall apart and that's not what we want to happen. The idea is that the pieces are soft, but whole. Remove the bouquet garni, add the glazed onions and mushrooms in the butter and serve.
- TIP: Traditionally, it is served with long pasta (linguini, fettuccine, spaghetti) or with mashed potatoes (potatoes, yams or manioc). But it also goes great with good old white rice.
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