Boeuf Bourgignon Recipe

Ingredients for 4 people:   - 2 lbs. (1 kg) beef cut into chunks (not small cubes) - 1 bottle of red wine (tip: use a reasonable quality full-bodied wine) - 1 onion, chopped finely - 5 chopped cloves of garlic - 3 bay leaves - 10 fresh green peppercorns (if you don’t have fresh green peppercorns, ground black pepper can be used instead) - Olive oil - ½ lb. (quarter kg) bacon in strips or cubes - 20 pearl onions - 5 medium sized carrots - ¼ cup (70 ml) all purpose flour - 1 tablespoon (17 ml) tomato paste

Recipe:

• Marinate the beef for at least 4 hours (best over night) in the red wine mixed with the chopped onion, garlic, bay leaves and fresh peppercorns.

• Remove the meat from the marinade and dry with paper towel.

• In a large pan:

  • Fry bacon in oil until slightly browned. Place bacon in a large ovenproof casserole.

  • Then brown the pearl onions and cubed carrots in the pan and add to casserole.

  • Then brown the meat in the pan. Depending on the size of the pan (i.e. if it is not possible to fit all the meat into the pan), do the meat in batches and store the meat already browned temporarily in a large dish..

  • When all the meat has been browned, put it all into the pan, sprinkle 1 tablespoon of flower and mix well while continuing to brown (approx. 5 minutes) then add bit by bit the red wine marinade including onions, garlic, bay leaves and fresh peppercorns and last but not least the tomato paste. Add to casserole and mix carefully with bacon and pearl onions.

• Cook for 2 hours (or until tender) in oven at 180 Celsius (275 Fahrenheit).

• Best served with home made spaetzle (refer to recipe Spaetzle).

Notes: