Beef Bourguignon - cooking recipe

Ingredients
    2 tbsp clarified butter
    1.5 kg beef, cut into large cubes
    400 g smoked streaky bacon, coarsely chopped
    300 g onions, peeled and diced
    4 cloves garlic, chopped
    8 tbsp cognac
    1.5 litres burgundy red wine
    4 None bay leaves
    4 sprigs rosemary, needles removed and chopped
    1 bunch oregano, chopped
    750 g mushrooms, halved
    1 kg carrots, peeled and thickly sliced
Preparation
    Heat the clarified butter/oil in a Dutch oven and sear the beef for about 5 minutes until browned. Add the bacon, onions and garlic and cook for a further 5 minutes.
    Deglaze the pan with the cognac and red wine, add the bay leaves and herbs, season with salt and pepper, cover and simmer for 2-3 hours.
    45 minutes towards the end of cooking, add the mushrooms and carrots. Serve with some crusty bread.

Leave a comment