Boeuf Bourguignon, prepare Beef Stew French Style Step by Step

Step 1

Provide the ingredients.

Step 2

Put the beef knife ready to use. It is important to have a stable base or cutting board and a sharp knife.

Step 3

Remove the meat by cutting along the bone.

Step 4

Cut the meat into 5 cm cubes.

Step 5

Peel the shallots and garlic. Cut a shallot in half and lard with bay leaf and cloves. Cut carrots into pieces and tourned (give shape). Put the carrots in a separate dish. Cut bacon into strips and make ready as well.

Step 6

Brown the meat in a pan over high heat with the sunflower oil.

Step 7

Turn meat over and brown vigorously, we cooks also refer to this as caramelizing, although no sugar is added here.

Step 8

Add shallots and garlic.

Step 9

Add tomato paste and roast until dark brown. Deglaze with red wine and broth. Boil roasting substances from the bottom of the pan, put the ragout in a pot, add the bones, add the bouquet garni and simmer gently with a lid on the stove or in the oven at 175°C for one hour.

Step 10

Fry bacon strips and mushrooms in the pan.

Step 11

Cool the bacon and mushrooms in the pan.

Step 12

Toss carrots in foamed butter, season with salt, pepper, sugar and nutmeg. Add water and cook with lid until well done. Place next to the stove ready to serve.

Step 13

Peel the potatoes, cut them into quarters and shape them. Then boil in salted water until soft. Cut the light green of the young onions into 3 cm pieces and cook briefly with the potatoes until al dente.

Step 14

In the cooled pan, mix cornstarch with cold water.

Step 15

Check the degree of cooking of the meat and continue cooking as needed. Then strain the sauce into the pan through a fine sieve (stainless steel hair sieve). Cut out the meat (technical term, remove from the pot without herbs and additions) and add to the sauce. Bring ragout to a boil in the pan and final taste with butter, salt, pepper and sugar.

Step 16

Heat side dishes in butter, arrange ragout with sauce in the middle of warm plates. Add vegetables and decorate with thyme leaves and thyme sprigs. Enjoy your meal!