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Boeuf bourginone:
Nb persons: 0
Yield: 150 gram
Preparation time: 1 hour
Total time: 2 days
Source:
| 20kg | beef shoulder., (stewing beef) |
| 1kg | bacon. |
| 8 big | carrots, peeled and sliced. |
| 1 kg | mushrooms, sliced. |
| 3 stalks | celery, chopped. |
| 4 liter | red wine. |
| 4 liter | beef bouillon. |
| 200grams | butter. |
| 1 bunch | parsley. |
| 6 cloves | garlic. |
| 15 small | white onions. |
| 8 | juniper berry |
| 3 | leek |
| 4 | bayleaf |
| 0.5 | plant thyme |
| 2 | star anis |
-Salt & black pepper.
-cut the meat in cubes.
-fry the meat and bacon in the butter brown.
-put the meat, bacon, vegetables (exept the mushroom), bouillon and the red wine in a big cooking pot; let it overnight cover with plastic in the cooler.
-the next day cook the stew +/-4 hours on a low fire.
-last half hours you add mushrooms cut in 4 verticale
-When done taste with salt and pepper.
-thickening with roux
-Served with mashed potato’s!
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