Bourguignon beef (easier than Julia Child’s)

Bourguignon beef is one of the French favorite dish.

Serves: 6 – Prep Time: 20 min – Cook Time: 1h

• Equipment
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• 2 small bowls
• Dutch oven or stovetop-safe casserole dish
• Slotted spoon
• Tongs

Ingredients 

• 1 tbsp all-purpose flour
• 1/4 cup water
• 2.5 ounces (70 g) smoked bacon, diced
• 1 lb (450 g) stew beef (or beef cheek), cut into small cubes 
• 5 medium carrots (300g, or about 2 ½  cups sliced), peeled, rinsed, and sliced
• 10 ounces (300 g) cremini mushrooms, rinsed and sliced
• 1/4 onion, peeled and cut into small dice
• 1 clove garlic, peeled and minced
• 1 (750 ml) bottle dry red wine
• 1 big pinch salt
• 2 pinches pepper

To Serve

• 15 medium potatoes, boiled

Directions for your bourguignon beef

1. In a small bowl, mix the flour and water. Set aside.
2. Heat the Dutch oven over medium heat and brown the bacon. When it is golden brown, use a slotted spoon to transfer it to a small bowl, and set aside. Discard the cooking fat.
3. In the same pan, sear the beef cubes on all sides over high heat.  Pour in the wine.
4. Add the carrots, mushrooms, onion, garlic, bacon, and flour-water mixture. Mix and bring to a boil.
5. Reduce the heat to low and cook, covered, at least 1 hour, stirring regularly, until the sauce should thickens slightly and the meat is tender.
6. Serve with the boiled potatoes.

Et voilà!