BEEF BOURGUIGNON
CHEF Diane Roos
RESTAURANT La Crepe Bistro
FACTS It’s now been two years since acquiring the restaurant, where Diane brings her passion for simple French cooking to appreciative diners.
SOMI KITCHENS Recipes from our Town Center Chefs
INGREDIENTS Serves 6 – 8 persons, 4 lb boneless stew beef cut into large chunks, 3 carrots, 1 branch of celery, 2 peeled and diced tomatoes, 2 onions, 4 gloves garlic, 1/2 cup of flour, 1 bottle of red wine, 1 bouquet garni (bay leaf, thyme, parsley), 2 tablespoons of olive oil
Preparation:
Heat the oil in a large pan, Put the meat in the flour, then brown the meat on all sides, remove from the pan when it’s done, Do the same for the onion, cook until tender and lightly golden, Put back all the meat into the pan, Put the wine in the hot pan, Put all the ingredients in the pan, salt and pepper
Cover the pot and let it simmer until the meat is tender (at least 2 hours), stirring every 20 minutes. Add more wine as necessary. Serve with a side of fried potatoes.
Bon Appétit!
