BEEF BOURGUIGNON

INGREDIENTS:

4 lbs beef shoulder (stewing beef)

6 oz bacon, small strips

4 carrots, cubed

1 onion, quartered

1 lb mushrooms, sliced

2 stalks celery, slice

1 bottle red burgundy wine (young wine)

2 cups of beef bouillon (beef stock)

1 ounce flour

4 tbsp olive oil

1 ounce butter

1 small bunch parsley

1 sprig thyme

5 clove garlic, crushed

18 small white onions

1 potato, cubed

4 tbsp salt

3 tbsp whole black pepper

STEPS:

• in a large pressure cooker put beef, bacon, garlic, onions, celery, carrots, thyme, beef stock and red wine enough to cover the ingredients.
• Close the pressure cooker and cook it over high heat. Let it cook for 30 minutes.
• Mix butter and flour to make a paste
• After 30 minutes check beef in fork can slides out easily. If it is stil tough and there’s only few liquids left add more wine and stock. Cover again and let it cook for 10-20 minutes.
• After the meat is cooked add potato and mushroom and let it cook for 5 minutes.
• Add butter and flour mixture and stir constantly until thick.
• Put it in a plate and sprinkle it with parsley.

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