Beef Bourguignon (boeuf bourguignon)

This recipe is specially dedicated to my English speaking friends !

For 2 guests :

• 10oz (500g) of beef (flat iron or clod heart, or both) chopped in pieces around 2 to 3cm thick
• 1 big onion, peeled and coarsely chopped
• 1 big carot, chunked
• 2 whole peeled garlic clove
• 1 table spoon of flour
• 5cl of Brandy (Cognac or Armagnac)
• 2 cups (50cl or 2/3 of a bottle) of red wine (if possible, 100 % Pinot noir such as Burgundy wines)
• Beef stock (what is needed to cover the meat, around 1 cup)
• 5oz (250g) mushrooms, sliced
• A bunch of spring onions, peeled
• 2oz (50g) butter
• Salt, pepper, olive oil, water, parsley

In a large sauce pan, heat a table spoon of olive oil and 25g of butter. When the butter no longer « sings » (all the water has evaporated), sauté the pieces of beef in high heat. Stir to brown all faces of the pieces of beef. Then, remove the beef and set aside.

Add a table spoon of olive oil and sauté the onion and carrot at medium heat for 3 minutes. Put back the pieces of beef in the sauce pan and pour a table spoon of flour. Stir to cover all pieces of flour and cook for a few minutes. Then, pour the Brandy and flamb. Pour the red wine, add one garlic clove and cover with water. Season with salt and pepper. Put a lid, and let cook for around 3 hours.

Meanwhile, sauté in high heat the mushrooms in olive oil with the second garlic clove, salt and pepper. Sauté until the mushroom water is evaporated and the mushrooms are slightly golden brown (around 7 minutes). Set aside. In a second sauce pan, put the spring onions, the rest of butter and cover with water. Season with salt and pepper and add a pinch of sugar. Boil until all the liquid is evaporated, stirring frequently (the onions should not brown) and set aside.

When the meat is cooked, add the mushrooms and spring onions and simmer at low heat for a few minutes to let them warm up. You are almost done! Scatter some chopped parsley and serve. Enjoy!