Beef stew in the Bourguignon style
Preparation Time
2 hours
Rest Time
-
Cook Time
1 hour
Servings
4
Ingredients
- 1 tablespoon of flour
- 2 carrots
- 2 onions
- 2 tablespoons of balsamic vinegar
- 2 tablespoons of apple cider vinegar
- parsley
- pepper
- salt
- 2 tablespoons of wholegrain mustard
- 1 beef stock cube
- 3 tablespoons of crème fraîche
- 50 g butter
- 1 tablespoon oil
- 800 g of beef bourguignon
- 1 glass of water
- A handful of button mushrooms
Instructions
1
Step 1
In a cast iron casserole dish, melt the butter with the oil and brown the onions; then add the pieces of beef to brown them over high heat.
2
Step 2
Pour over the glass of water in which you have dissolved the stock cube; add the vinegars and season. Simmer over low heat.
3
Step 3
Add the sliced mushrooms and carrots gradually, then add the chopped parsley and mustard; simmer for 1 to 1.5 hours.
4
Step 4
At the end of cooking, add the flour and stir well until slightly thickened, then thicken with the cream before serving.
5
Step 5
You can add rice if the guests are big eaters or serve it alone for one evening.
