I remember Paris...Those extremely delicious crepes and cider for the breakfast…Gorgeous architecture and arts, surrounding you everywhere...Warm evenings right next to Eiffel Tower with champagne and other local goodies (yum!)…Overall, it’s been a brilliant week which must be repeated some day in the future.
Trying to turn back the time and return to France for a bit, I and my fiancé decided to prepare beef a la bourguignon for our weekend dinner. To be honest with you, I was dying of hunger on the moment we started preparing the stew, so those 2.5 hours of simmering was extremely long challenge for me. However, that what was coming out from the pot proved it was worth waiting. Next to the creamy potato mash and carrots, our beef stew truly brought us back to Paris…
Servings: 4
Cooking time: 2.5 hours
Ingredients:
- 700 g beef, cut into large pieces
- 4 tablespoons flour
- 100g smoked fatty bacon, cut into strips
- 15 small shallots, peeled
- 2 garlic cloves, lightly crushed
- 1 bottle red wine (Burgundy)
- 4 tablespoons olive oil
- 200ml meat stock
- 2 bay leaves
- rind of one orange
- fresh rosemary, salt, pepper
- Toss your beef cubes in flour (you can use a plastic bag for that, just put there your flour with meat and shake well)
- Take a large saucepan
- Heat the olive oil, add your bacon strips and cook for few minutes
- As soon as they become golden, add your floury beef cubes. Wait until meat juice evaporates and brown them as well
- Add shallots and garlic cloves and cook for 5 minutes
- Now pour in your wine, stock, add the bay leaves, orange rind and rosemary.
- Season with salt and pepper and cook your stew for 1.5 hours. Remember to turn down the heat to allow your meat simmer very gently.
- Finally, after checking the meat (it should be very tender and have that lovely burgundy color) and the sauce (it should have reduced by about half), you can serve it.
I like to serve this dish with mashed potatoes or simply with a good slice of bread on the side.
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