Boeuf bourguignon

(Beef stew with carrots)

“Boeuf bourguignon” is an easy way to cook beef. This recipes is not complicated, but you must allow time for cooking (1 hour minimum, 2 hours is better). It is also easy to reheat the meat latter (for example the next day if there are leftover).

For 4 people you will need: 600g of beef (you can take low quality beef as it will be boiled, but it must not have too much white), 100g of bacon, 2 carrots, 1 onion, 1 piece of garlic, 600g of potatoes, half a bottle of wine (you can use cheap cooking wine), 50g of butter, salt, pepper, aromatic herbs and water.

Cut the meat and the vegetables in dices (they must easily fit into your mouth). Take a big pot. Melt the butter in the pot, then put a few pieces of beef at the bottom. Put the gas to the minimum. Cut the garlic into very small pieces. Cover the beef with bacon, cover the bacon with potatoes, cover the potatoes with carrots, cover the carrots with onion, cover the onion with potatoes. Poor the wine in the pot. Put a few pieces of garlic on top of everything, add pepper, salt and herbs and put one more layer of beef, bacon, potatoes, carrots, onion, potatoes. Keep adding layers until everything is in the pot. Then add water until everything is covered by the water (but do not add too much water).

Now you must let it cook at least for one hour or two. Check from time to time that the water is boiling. If it is not, increase a little bit the gas.

This dish can stay on the heater for much longer, so you need to stop the gas just before serving. When you serve, use a ladle with holes as the juice must remain in the pot.

If there are leftover, you can cook them the next day or even freeze them and reheat them at a later date.