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Beef bourguignon

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Origin of dish:  France
Type of cooking:  Hob
Preparation time: 25 minutes
Cooking time: 145 minutes
Ingredients (serves 4):


Preparation for this recipe must be done the night before, as the meat needs to be marinated for at least 3 hours, preferably 12.

Dice meat into 5 cm cubes.
Put in a casserole dish with the chopped onion, sliced carrot, cloves and peppercorns.
Mix wine and oil.
Add to casserole.
Leave to chill for 3 hours, ideally overnight.
Stir from time to time.

Put the bacon in a pn of cold water and bring to the boil.
Leave on heat for a further 2 or 3 minutes.
Strain and dry carefully.
Dice bacon.
Put in a small bowl and soak with Eau de Vie.
Chill until needed.

Peel small onions.
Sauté until translucent in a small pan with a little butter.
Leave to brown for about 15 minutes, half-covered.

Heat oil until hot in a saucepan.
Strain meat from marinade and and brown on all sides.
Sieve flour into meat, stir in.
Turn up heat and brown.
Add garlic, bacon and Eau de vie bacon has been soaked in.
Brown for a couple of minutes.

Cover meat with marinade, adding a little water of necessary.
Season and add bouquet garni.
Leave to simmer for 2 hours over a low heat.

After 1h45, chop and add small onions.

Put beef in a large dish, cover with sauce and sprinkle with chopped parsley.
Serve with boiled potatoes.
Advice: Recommended Wines: WIne used in preparation, or Nuits-Saint-Georges.

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