Beef bourguignon

Beef bourguignon
  • 50 Dekagram (dkg) chuck or shank beef
  • 10 Dekagram (dkg) smoked bacon
  • 1 Piece onion
  • 2 Piece garlic cloves
  • 2 Piece carrot
  • 10 Dekagram (dkg) mushroom
  • 1 Decilitre (dl) red wine
  • 1 Decilitre (dl) tomato juice
  • 2 Table spoon (tbsp) salt
  • 1 Table spoon (tbsp) flour
  • 1 Tea spoon (tsp) thyme
  • 1 Tea spoon (tsp) pepper
  • 1 Piece bay leaves

season: Whenever

occasion: 4Holidays

origin: Traditional (National&Religious)



The beef bourguignon is a French casserole involves cooking beef slowly with wine, carrot, herbs and bacon.
Peel the onion and garlic, muschroom and carrot and chop them. Slice the smoked bacon. Heat a frying pan and fry the bacon for 3 minutes on high heat than remove the bacon slices from grease. Pat beef dry with paper towels, and season with salt and brown for a few minutes on each side. Transfer to the slow cooker (Dutch oven or stockpot). Add roughly chopped carrots, onion and garlic to frying pan, and cook 3 to 5 minutes or until onions and carrots are lightly browned, scraping brown bits up from bottom as they cook. Add thyme, grounded pepper, smashed bay leave and cook 1 minute longer, stirring frequently. Add a large tablespoon flour and toast until flour is browned (2 minutes). Transfer to the dutch oven, and add the smoked and fried bacon as well. Toast the mushroom in frying pan also until getting browned. Add mushroom, wine and tomato juice to the Dutch oven, and stir gently until combined. Coverthe pot and cook on Low heat (130 C degree) setting about 5 hours until beef is very tender. Serve with fresh bread. It often tastes better when allowed to mellow overnight.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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