Recipe Boeuf Bourguignon (Beef Stew in Burgundy Wine)
Preparation time:
1h45
Heat treatment time:
2h
Ingredients
Number of persons: 15 servingsPreparation
- Sterilise your jars by washing them in hot, soapy water and letting them air dry.
- Cut the fat off the beef cubes. Working in batches so you do not crowd the pan, brown the beef in a large pan in olive oil. Set aside.
- Brown the salt pork belly with the garlic and olive oil for about 5 minutes. Add the onions and shallots, sprinkle with paprika. Season to taste with salt and pepper and set aside.
- Heat the stock in a large pan.
- In another pan, sauté the mushrooms in olive oil over a high heat.
- When the stock is boiling, add the sautéed mushrooms, onions, salt pork belly, beef and its sauce, red wine and carrots. Simmer gently for 30 minutes.
- After 30 minute, begin to fill the jars, only up to 2 cm from the top, close tightly and proceed immediately with the heat treatment, for 1 hour at 100°C (212°F).
Before serving, heat up the stock and thicken it with diluted flour to get a sauce consistency. Add this sauce to the stew when you warm it up.