Boeuf à la Bourguignonne

Serves 6.

2 lb of beef for stew
vegetable oil
2 Tbsp of flour
1 cup of red wine
1 cup of stock (or water)
2 cloves of garlic
2 tsp of tomato paste
salt and pepper
4 oz of salt pork, cut into lardons
12 small white onions, peeled
2 cups of mushrooms, sliced
parsley

  • Heat the vegetable oil and brown the meat on all sides.
  • Discard the oil.
  • Deglaze with some stock or water.
  • Put the meat in a large pan and sprinkle with the flour.
  • Stir until brown.
  • Add the wine, stock or water, garlic, tomato paste, salt and pepper.
  • Fry the salt pork in a clean pan until fat runs from it, then add the onions and brown them.
  • Discard the fat and add the lardons and onions to the meat.
  • Cook over gentle heat for 2-½hours.
  • Add the mushrooms and cook for another 15 minutes.
  • Taste and adjust the seasonings.
  • Arrange on a hot serving dish and sprinkle with parsley.