What are we going to eat today? Sometimes the answer to that question is very easy, the other time you really have no idea. You want something else once in a while. I myself am not such a kitchen princess and therefore did not always dare to try something new. I put myself there, and now I'm thinking, who doesn't dare, who doesn't win. Some dishes seem harder than they actually are and in this blog I want to introduce you to the Boeuf Bourguignon: a delicious stew.

The Ingredients

· 1250 grams of beef stew
· 300 grams of bacon cubes (of which 200g smoked and 100g nature)
· 2 onions
· 2 carrots
· 4 cloves of garlic
· 1 small can of tomato paste
· 3 sprigs of thyme
· 1 sprig of rosemary
· 3 bay leaves
· 125 ml red wine
· 3 beef broth cubes
· 200 grams of mushroom
· 3 tbsp silver onions from a jar
· Olive oil for frying

smakelijk

The preparation

1) Fry the beef in a pan. When it is browned around, put the meat in a cooking pot. Put some water in the pan so that the brown comes off of the pan and then add this to the meat.
2) Chop the onion, chop the garlic into very fine pieces and cut the carrots into pieces.
3) Fry the bacon in the pan. Then add the onion, garlic and carrots and fry them with you.
4) While baking the vegetables and bacon, put 3 broth cubes in 1.5 liters of warm water so that they dissolve. You pour this broth with the meat. The meat can become delicious and tender in this way.
5) Then add the tomato paste to the pan and let it fry for a few minutes. Caution: tomato paste quickly bakes, so reduce the heat slightly. After a few minutes, pour the wine into the pan.
6) Add everything from the pan to the meat in the cooking pot. Add thyme, rosemary and bay leaves
7) Cut the mushrooms into slices and fry in the pan. When they are ready, add them to the cooking pot along with the silver onions.
8) Leave to stew for at least 2.5 hours on a low heat. Occasionally, rub into the pan. If the moisture evaporates too quickly, add a little water occasionally. You also need to determine the time yourself a little. If you still find the meat too tough after stewing for 2.5 hours, you can safely leave it on the fire for even longer.

I'm shocked myself how quickly this stew is ready. What takes the longest is step 8. Here you have to wait for the meat to become nice and tender. Of course, in the meantime you can do something else in the household or just watch TV. I hope you guys are definitely gonna try this sometime. Be sure to post a comment below how it went and post also a nice picture.

Tasty food!

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