BOEUF BOURGUIGNON

サラダ油

バター

塩、こしょう

赤ワイン

ビーフブイヨンストック

バター

たまねぎ

にんにく

タイム

月桂樹の葉

強力粉

マッシュルーム

パセリ

• Preheat the oven to 175 ｡
• Warm the oil and 1 Tbs of butter in a large skillet. Saute the beef (cut in 4 cm cubes), a few at the same time, until they are golden then put them aside. When all the meat is ready, put it back in the pan and add the flour.
• Cook for 4 or 5 minutes. Add the wine and the brown stock. Bring to a boil and cook for 5 minutes. Add the salt and pepper.
• In another skillet warm 1 Tbs of butter, add the onion and saute for 3 minutes. Add the garlic and seasoning. Cook for 5 minutes.
• Mix the meat and onions in a oven pan, cover and bake for 1 1/4 hour.
• When the boeuf bourguignon is ready, saute the mushrooms in butter for 4 minutes and add them to the meat just before serving.

Note

The original way ask for small onions but it is not always easy to find in Japan..... As for the mushrooms, we talk here of the white ones. If you use Shiitake you will not make a real mistake!!!

メモ

普通は、小さなたまねぎを使いますが、日本では簡単にいつも手に入らないので普通のたまねぎを代用できます。また、マッシュルームのかわりにしいたけも使えます。