A Beef Bourguignon recipe from our Rembrandt Chef
Posted by web_administrator | Category : The Rembrandt
Ingredients: 1.5 kg diced chuck steak 1 large carrot diced 1 large onion diced2 sticks of celery diced 2 sprigs of fresh thyme 2 bay leaves 2 cloves of garlic 3 tbsp of olive oil 2 tbsp tomato puree 0.25 Lt Beef stock 1lt of burgundy wine 2tbsp plain flour 2oz of butter For garnish:500g of small shallots 500g of button mushrooms 250g of smoked bacon Chopped flat parsley Heart shaped fried bread Method1) Heat 1 tbsp of oil in a large sauce pan. Add the vegetables, thyme, garlic and bay leaves and sweat for 2-3 min, add the wine...
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