Boeuf Bourguignon
Julia's Version & Harry's Version
Julia's Version
- 6 Slices of bacon (cut into Lardons)
- 3 Tablespoons olive oil
- 3 Pounds stewing beef (2" cubes)
- 3 Cup red wine (chianti or deep red)
- 1 Carrot
- 1 Onion
- 2 Tablespoons flour (all-purpose)
- 1 Pinch course salt
- 2?-3? Cups beef stock
- 2 Cloves garlic (crushed)
- 1 Tablespoon tomato paste
- 1 Bay leaf (crushed)
- ? Teaspoon thyme
- 18-24 Pearl onions (small)
- 3 Tablespoons butter
- 1 Pound White mushrooms (quartered)
- 1 Herb bouquet
- 4 Sprigs parsley Chopped parsley
- 2 Sprigs thyme Chopped parsley
- 1 Bay leaf Chopped parsley
Harry's Version
- 2 Tablespoons vegetable oil
- 900 Grams shin or leg of beef f (cubed) - 1.9 Lbs.
- 1 Bottle red wine (Burgundy or deep red)
- 250 Grams baby carrots
- 250 Grams baby onions (or shallots)
- 3 Tablespoons flour (all-purpose)
- Salt and pepper (to taste)
- 300 ml Cegetable or chicken stock 1.2 cups
- 4 Cloves garlic (minced)
- 2 Cinnamon sticks (optional)
- 10 Grams butter 2.5 tablespoons
- 250 Grams button mushrooms
- 1 Herb Garni bouquet
- 1 Celery stalk Chopped parsley
- 3 Bay leaves Chopped parsley
- Thyme sprigs Chopped parsley