Autumn bourguignon beef


Number of persons: 4

600 g of beef in the cottage or scoter

150 g of smoked breast

60 g of butter

1 onion

2 tablespoons flour

6 juniper

1 bay leaf

Mushroom timber (mushrooms or cep)

1/2 lt of red wine

Beef broth



Preparation: 1 h

Cooking time: 3 h

Step 1

Cut the beef into cubes 5 cm apart. Peel the onion , cut it into pieces not too small, cut the smoked breast into pieces.

2nd step

Melt the butter in a cast iron casserole, fry the onion, smoked breast and meat. The meat must be well seized on all sides.

Step 3

Sprinkle with flour and brown red. Wet with the red wine (if you want before you can flambé the meat with juniper or Cognac), mix well so that the sauce does not make lumps, add the juniper beans, bay leaves, salt, pepper and simmer. If the sauce is too thick for your taste, you can extend it with broth.

Step 4

Clean the mushrooms , wash them with vinegar water and cut them into strips. About 1/2 hour before the end of cooking, add them to the sauce. If you do not have fresh mushrooms you can use dried mushrooms that you will have swelled in a little lukewarm water for 20 minutes.

Step 5

Serve hot with homemade mashed potatoes, steamed potatoes or fresh pasta . To decorate you can serve cranberries in compote.

Leave a Reply

Your email address will not be published. Required fields are marked *