Brent Everett Free Ipod

Beef Bourguignon Serves 6 Ingredients


Scoter
1kg 200g bacon 2 carrots

2 onions, 2 cloves garlic
1 bottle of good red wine
a glass of liquor dregs
flour 50g sugar 1

3 tbsp oil 1 knob of butter

Bouquet garni, salt, pepper Preparation



1 - Melt the mixture in a casserole butter and oil and place over medium heat to brown the meat cut into cubes after salt and pepper.

2 - Peel the carrots and onions, cut into thick slices, expand the bacon into small cubes and add these ingredients to the meat. Leave blonde on medium heat, turning occasionally with a wooden spoon.

3 - When the mixture has been colored, pour 50g of flour in the casserole and mix well for 2 to 3 minutes, the time for the flour brown slightly.

4 - Wet with red wine while scraping up the bottom of the container to the wooden spoon to loosen the flour attach. Flavour of a small glass of marc, bouquet garni, 2 nice mashed garlic cloves. Salt, pepper mill and add a sugar cube.

5 - Extend the sauce to a large glass of water and cook covered laizzez 2h 1 / 2. After this time, finish cooking uncovered about thirty minutes to reduce sauce.

6 - Present the contents of the casserole dish in a large deep serving with a side of potatoes.