Estouffade of Beef bourguignon, Recipe for Estouffade of Beef bourguignon (Beef)

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Estouffade of Beef bourguignon

	1 Prepare all the ingredients.
	2 Prepare the flavoured garnish as follows: Cut the carrot and onion in large mirepoix.
	3 In a stewpan, heat a bit of oil and add the pieces of beef...
	4 ...to slightly brown them.
	5 Add the flavoured garnish...
	6 ...and sweat it for a few minutes as you frequently stir.
	7 Dredge and roast for a few minutes in the oven.
	8 Mix to incorporate the flour.
	9 Drizzle with the red wine...
	10 ...then with the veal stock.
	11 Add the crushed or chopped garlic and the bouquet garni.
	12 Heat covered in warm oven (180°C / 356°F) for about 2 hours.
	13 Meanwhile, glaze and brown the pearl onions.
	14 Blanch the lardons for a few minutes.
	15 Drain them...
	16 ...and brown them in a non-stick frying pan. Remove from the pan...
	17 ...and do the same with button mushrooms which have been sliced crosswise.
	18 While cooking, stir occasionally so that the mixture does not stick to the bottom. When finished, remove the stewpan from the oven.
	19 Decant the pieces of meat and place them in a shallow dish.
	20 Strain the sauce in a chinois or fine sieve.
	21 Add the garnish to the pieces of meat. Adjust seasoning. Keep warm in a bain-marie.
	22 Serve warm.