Beef bourguignon
June 7, 2015
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When the aroma delicately marries the flavours, this dish is a success every time. Follow our easy recipe.
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General informations
Ingredients
1. Cut the beef into chucks. Peel and slice the carrots. Peel and chop the mushrooms and onions. Wash and dry the lemon thyme.
2. Heat the oil in a pot, toss the onions. Add the meat and brown. Sprinkle with flour and mix. Pour the tomato paste and mix. Pour in the red wine. Add the mushrooms, carrots, lardons and the thyme. Season with salt and pepper.
3. Cover and continue cooking for 2 hours on low heat. Serve hot.
Photo credit : Sucré Salé
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