Boeuf Bourguignon



Because I like to marinate the meat it takes two days to prepare this meal.

Ingredients (Serves 4):
750/1000gr beef shoulder (stewing beef) / marbled bovine flaps
1 carrot in rounds
2 onions quartered
30gr flour
3 glasses of red burgundy wine (young wine)
1 to 5 cloves of garlic
1 bouqet garni (see basic techniques)
Parsley

1kg potatoes

Action:
Cut the meat in fairly large pieces.
Marinate overnight in the wine, bouqet garni, garlic, carrot and onions. (No salt!)

Next day:
Get the meat out of the marinade and bake on a high fire on all sides.
Add the carrot and onions and spray with flour.
Stir until the flour colours brown.
Cover with the red wine and put in the garlic and bouqet garni.
Add some pepper and perhaps some salt.
If needed add some water, cover and stove gently for about two hours.

Prepare the potatoes in time and spray with some chopped parsley
Serve in a deep preheated plate together with the rest of the wine.

(Perhaps unnecessary to mention but every ingredient should be of the finest quality...)

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