Today on our dinner table: bouef bourguignon 🍚
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Beef Bourguignon
Ingredients:
- 2 1/2 pounds beef chuck, cut into 2-inch cubes
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 large onions, chopped
- 4 cloves garlic, minced
- 1/2 cup dry red wine
- 1/2 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon freshly ground black pepper
- 2 bay leaves
- 2 tablespoons butter
- 1/2 pound mushrooms, sliced
- 3 tablespoons chopped fresh parsley
Instructions:
- Preheat oven to 325°F.
- Place the beef cubes in a large bowl and sprinkle with the flour. Toss to coat evenly.
- Heat the oil in a large skillet over medium-high heat. Add the beef cubes and cook until browned on all sides, about 8 minutes.
- Transfer the beef to a large Dutch oven. Add the onions, garlic, wine, beef broth, tomato paste, thyme, pepper, and bay leaves. Stir to combine.
- Cover and bake in preheated oven until the beef is very tender, about 2 hours.
- Heat the butter in a large skillet over medium-high heat. Add the mushrooms and cook until golden brown, about 5 minutes.
- Stir the mushrooms into the beef stew and sprinkle with the parsley. Serve.
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“Le premier point dans un ménage, c’est la cuisine.”
De Patin
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