Pay attention when you add the cold beef cubes to the hot oil. I have burnt myself to second degree because the oil splashed on my hand!
I like to serve beef Bourguignon with mashed potato, while Cheryl prefers to serve it with egg noodles. It is up to you to choose, Denis way or Cheryl’s way!
Ingredients:
- 1 l water
- 250 gr cured salted pork (lard), cut in slices of 0.5 cm
- 15 ml olive oil
- 2 kg beef, cut in cubes of 2-3 cm
- 6 carrots, sliced
- 3 onions, sliced
- 75 ml flour
- Salt and pepper
- One bottle of red wine
- Beef soup base
- 15 ml tomato paste
- 3 ml thyme
- 45 ml parsley
- 2 bay leaves
- 6 garlic cloves, chopped
- 1 kg small mushrooms
Method:
- Boil the lard for about 10 minutes
- Discard water and pat dry the lard
- In a large cast iron casserole (or something as good), heat the olive oil and fry the lard until it turns brown
- Remove lard from the casserole
- Add beef cubes to the hot oil and brown on each side
- Remove the meat from the casserole and keep warm
- Add the carrots and onion to the pot and sauté, medium heat
- Add the beef and the lard back to the casserole and season with salt and pepper
- Add flour and mix well with a wooden spoon
- Sauté for about 5 minutes, stirring often
- Add wine, soup base, tomato paste, herbs and garlic and mix well
- Add mushrooms and bake in the oven for about 3 hours at 3000F
