Boeuf Bourguignon

Doskonałe jeśli się nie śpieszysz a masz w ręku kawałek wołowiny, która jest taka sobie. Taka potrawa bardzo uszlachetnia słabe ścierwo. Nie szczędź ziół, wina, ja też czasem wrzucam kilka pieczarek razem z kartoflami.

Ale nie jest to potrawa przyjęciowa, mimo wszystko. Bardzo łatwo sie mnoży na większą ilość (ja jak zwykle mnożę na oko, zależnie od ilości mięsa, którą mam w ręku) i czeka w lodówce do następnego dnia. I następnego..

This dish benefits from sitting overnight in the refrigerator – good idea to prepare it a day ahead.

Serves 2 or 4…

  • chunk of bacon 50-60g, cut into small pieces
  • 0.5 kg beef-stew meat, cut into 3-4 cm pieces
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1/3 carrot, from the thick end, peeled and diced
  • 2 teaspoons flour
  • 1 cup red wine
  • 1 cup beef stock (nie konieczne, troszkę wody dla zastartowania procesu też działa nieźle)
  • Herb packet of 1/2 bay leaf; 1 large clove garlic, smashed; a handful of parsley stems; 1/4 teaspoon dried thyme; and 5 peppercorns, all tied in cheesecloth
  • 3 or 4 baby onions or 4 (1-inch) pieces of leek
  • 4 baby carrots, or the thin ends of larger ones
  • 2 or 3 new potatoes
  • French bread (optional) – cos trzeba do wysysania co najlepsze, czyli sosu z talerza..Suchy toast tez dziala.
  1. Brown the bacon in a heavy 3 1/2-to-4 l saucepan.
  2. When it has lightly browned, use a slotted spoon to transfer it to a medium bowl, leaving the fat in the pan.
  3. Pat the pieces of beef very dry with a paper towel, then season all over with salt and pepper.
  4. Add the olive oil to the pan, and when it’s hot, brown half the pieces of beef over medium-high heat on all sides, about 5 minutes total.
  5. Transfer the meat to the bowl of bacon.
  6. Brown the remaining beef and add to the same bowl.
  7. Keep the pan over the heat and sauté the onion and carrot until lightly browned, 3 to 4 minutes.
  8. Return the meats to the pot, sprinkle with the flour, season with a pinch of salt and pour in the wine and stock.
  9. Tuck the herb packet into the pot and bring to a boil, then reduce the heat, cover and cook at a bare simmer until tender, 2 hours or more.
  10. Add the baby onions, baby carrots and potatoes, bring to a boil and simmer, covered, until tender when pierced with a fork, 20 to 25 minutes.
  11. Serve yourself 4 to 5 chunks of meat with all the vegetables and a good French bread to mop up the sauce.
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