benoit's beef bourguignon
Back with another butcher shop recipe is our favourite French import, Benoit Beauvillain, sharing his country's secrets in one simple recipe - a play on the Beef Bourguignon. Try your hand at this cozy French stew.
ingredients
1lb chuck stew meat
Salt + pepper
½ cup flour
3 tbsp olive oil
1 large onion, diced
2 cloves garlic, diced
3 carrots, diced
2 celery stalks, diced
2 large potatoes, cubed
1 litre beef stock
2 sprigs fresh rosemary
4-6 sprigs fresh thyme
2 bay leaves
1 square dark chocolate (1 Tbsp)
1 cup red wine
method
In a medium sized bowl mix flour and salt + pepper to combine and toss meat in flour.
In a large heavy bottom pot, heat olive oil on medium high heat, sear meat until brown, remove from pan and set aside.
Add onion, garlic, celery and carrots to pot and sauté until tender.
Add cubed potatoes and meat back into pot, add wine, beef stock and chocolate.
Cover, bring to a low boil, reduce heat and let simmer for 90 minutes.
Remove from heat, serve with crusty baguette and butter or creamy French cheese.
Bon appetit.
