Boeuf Bourguignon
140g pancetta
400g beef shoulder - diced
1 onion - diced
1 carrot - diced
2 celery - diced
2 cloves garlic - mashed
500ml red wine
thyme
pearl onions
potatoes
mushrooms - chopped
parsley
400g beef shoulder - diced
1 onion - diced
1 carrot - diced
2 celery - diced
2 cloves garlic - mashed
500ml red wine
thyme
pearl onions
potatoes
mushrooms - chopped
parsley
Fry pancetta in casserole until browned.
Add beef and fry until browned.
Add onion, carrots, celery and garlic.
Add wine, topping up with water if required to cover, and bring to a fierce boil.
Add pearl onions and thyme.
Cover and bake at 160°C for 3hrs, topping up with water if required.
Serve with sautéd mushrooms, boiled potatoes and parsley.
Add beef and fry until browned.
Add onion, carrots, celery and garlic.
Add wine, topping up with water if required to cover, and bring to a fierce boil.
Add pearl onions and thyme.
Cover and bake at 160°C for 3hrs, topping up with water if required.
Serve with sautéd mushrooms, boiled potatoes and parsley.