Beef Bourguignon - Nest in Normandy Dieppe

Beef bourguignon

One of the classics of French cooking!

Ingredients: Yields 4 servings

From the butcher’s:
1.2 kg stewing beef

From the fresh produce market:
1 onion
1 carrot
2 garlic cloves
1 bouquet garni
parsley

From the grocery store:
50 cl veal stock
25cl good red wine

From your larder:
1 tbsp. potato starch
salt, pepper

  • Cut the meat into cubes. Peel the onion, the carrot and garlic, and slice them thinly.  Place the meat and vegetables in a large dish and set aside in a cool place for 2 hours.
  • Strain this mixture (reserve the marinade in a bowl), then brown it in a large heavy bottomed pot with some oil for 10 minutes. Sprinkle with the potato starch and mix together. Add the wine marinade. Allow to simmer, then add the veal stock and the bouquet garni.
  • Simmer gently for 4 hours, covered. Season with salt and pepper and serve with chopped parsley.