Beef bourguignon with chanterelles
Here’s an easy recipe to prepare a traditional beef stew accompanied by delicious chanterelles. A dish that will please the whole family.
1. Cut the beef chuck into large cubes. Peel and chop the garlic and onion. Heat 50 g of butter and oil in a pot. Colour the pieces of chuck for a few minutes over high heat on all sides.
2. Degrease the pot slightly. Add the garlic and onion. Colour for a few minutes over high heat. Add the flour and mix. Pour the red wine and bring to a boil. Add the bouquet garni and 1 cup of water and simmer, covered, for 2 hours over very low heat.
3. A few minutes before the end of cooking, wash and dry the chanterelles. In a skillet, cook the chanterelles in butter for 5-6 minutes on high heat.
4. Serve the beef stew with the sauce and cover with mushrooms.
Photo credit: Jean-François Mallet
