Boeuf Bourguignon
Ingredients
500g of muscle
Salt to taste
Pepper to taste
1 tablespoon flour
wheat
Olive oil to taste
100g bacon
1 celery
2 carrots
2 onions
4 Shitake mushrooms
200ml Casa Madeira Gastronomic Wine
Rosemary to taste
Thyme to taste
1 carrot stalk
1 tablespoon butter
Preparing
Cut the meat into large cubes, season with salt and black pepper. Add wheat flour to help caramelize the meat and thicken the broth. In a pressure cooker, add the oil and the meat, leaving all the pieces in contact with the cooker. Let it brown.
Cut the bacon, celery and carrots into small cubes. Cut the onion and mushroom as you like (into chips, cubes or halves). Pour the wine into the pan to deglaze and add the chopped vegetables. Sauté for a few minutes.
Make a bouquet garni by tying the rosemary, thyme, coriander stalk and carrot stalk together with string. Place in the pan and cover with hot water. If necessary, add salt and black pepper. Close the pot and when it comes to the boil, turn down the heat and cook for 25 minutes. Open the pan carefully and remove the bouquet garni. Turn the heat back on to reduce the stock and add butter to make it shine.
