FOR 4 PERSONS - 4H OF PREPARATION
1.5 kg of beef
1 thick slice (200 g) smoked bacon
4 tablespoons of flour
3 carrots
2 large onions
2 cloves of garlic
18 small spring onions
50g of butter
1 tbsp olive oil
75 cl of red wine (generic burgundy or mâcon)
2 slices of soft bread
1 bar of chicken broth
50g of flour
1 teaspoon of thyme
2 bay leaves
6 sprigs of flat parsley
Salt and peper
5 drops of Garlic flavouring
4 drops of Chocolate flavouring
1.5 kg of beef
1 thick slice (200 g) smoked bacon
4 tablespoons of flour
3 carrots
2 large onions
2 cloves of garlic
18 small spring onions
50g of butter
1 tbsp olive oil
75 cl of red wine (generic burgundy or mâcon)
2 slices of soft bread
1 bar of chicken broth
50g of flour
1 teaspoon of thyme
2 bay leaves
6 sprigs of flat parsley
Salt and peper
5 drops of Garlic flavouring
4 drops of Chocolate flavouring
Copyright © 2020 Carine Zurbach
Cut the beef into large cubes of about 5 cm, degreasing them.
Peel and dice the carrots.
Peel and mince the large onions and garlic.
Cut the bacon into chunks.
Brown everything except the meat in a casserole with the oil and half of the butter.
After 8 to 10 min, drain with a skimmer.
In the same casserole, brown the meat cubes.
When they are coloured, powder them with flour using a fine sieve, and stir well for 5 min over high heat.
Pour the wine, add salt and pepper, stir and bring to a boil.
Peel and dice the carrots.
Peel and mince the large onions and garlic.
Cut the bacon into chunks.
Brown everything except the meat in a casserole with the oil and half of the butter.
After 8 to 10 min, drain with a skimmer.
In the same casserole, brown the meat cubes.
When they are coloured, powder them with flour using a fine sieve, and stir well for 5 min over high heat.
Pour the wine, add salt and pepper, stir and bring to a boil.
Set the heat to minimum, add the thyme, the bay leaf, the drops of aroma, the stock bar and 30 cl of hot water.
Cover and simmer for 3 hours.
Meanwhile, chop the parsley.
Remove the crust from the slices of bread and cut them into croutons.
Peel the spring onions.
Brown the croutons in the remaining butter in a frying pan.
Meanwhile, chop the parsley.
Remove the crust from the slices of bread and cut them into croutons.
Peel the spring onions.
Brown the croutons in the remaining butter in a frying pan.
15 min before the end of the cooking time, add the spring onions to the casserole.
If the sauce is too liquid, finish cooking uncovered.
Serve the Burgundy very hot, decorated with chopped parsley and croutons.
Serve the Burgundy very hot, decorated with chopped parsley and croutons.
Bon appetit !
