recipes & cooking tips

This dish is the dish that keeps me from becoming a vegetarian.
It is perfect for this time of year, as it warms the heart, the house and the soul.

Ingredients
· 1kg of beef meat cut in cubes (about 3 cm each). (serves 4. each serving is about 200-200gr)
· 3 carrots cut in rings
· 2-3 onions finely chopped, or 4-5 shallots
· Bouquet of celery and parsley tied together
· Bay leaves, salt, black whole (English) pepper
· 2 bottles of wine, preferably Burgundy


Preparation
· Heat up some olive oil in pot (or goose lard)
· Flower the beef
· Remove excess flower, and fry the beef cubes for 2-3 minutes
· Remove the beef from pot and place in a container, cover with wine.
· Throw in the chopped shallots/ onions until gold
· Add the carrots
· Add the beef along with all of the wine.
· Add the bay leaves and pepper.
· If youre using Kosher meat dont salt at all. Otherwise salt lightly as the bouquet along with the concentrated wine are salty enough.
· Put the bouquet so that its leaves will touch the wine, but stalks are left out of the pot, under the cover.
· Bring to boil. When boiling, remove the foam an extra fat from the top.
· Turn down to low heat and keep simmering for 2.5 hours, partly covered.
· After 2 hours, check taste and optionally fix seasoning.

Serve with potatoes puree or wide pasta noodles.

Superb!

Tags: recipes, beef, french, cooking, Bourguignon