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Maple beef bourguignon

INGREDIENTS :

Sufficient all-purpose flour 2 kg beef, cubed
60 ml (1⁄4 cup) duck fat
2 onions, chopped

250 ml (1 cup) of Maple syrup

500 ml (2 cups) red wine

750 ml (3 cups) beef broth

45 ml (3 tbsp.) Tomato paste

2 garlic cloves, chopped

2 bay leaves

Salt and freshly ground pepper, to taste

1 500 g (about 1 lb) duck foie gras, cut into large cubes

500 g (18 oz) button mushrooms, cut into wedges

2 carrots, cut into chunks
2 peppers cut into cubes
2 stalks of celery, cut into sections 60 ml (1⁄4 cup) fresh parsley, chopped

PREPERATION :

Preheat the oven to 180 ° C / 350 ° F.

Flour the meat cubes, then, in a large ovenproof saucepan, brown them in the duck fat. Add the onions and maple syrup. Let reduce for 1 min. Add the wine, broth, tomato paste, garlic, carrots and bay leaf. Salt and pepper. Bring to a boil, cover and bake for about 2 hours.

In a large pan, brown the cubes of foie gras. Remove them from the pan. To book. Immediately, sauté the mushrooms in the cooking duck fat. To book.

Thirty minutes before the end of cooking, add the sautéed peppers, celery and mushrooms to the pot. At the very end, add the cubes of foie gras and sprinkle with parsley before tasting.

Posted in: Recipe from Canada, Main dishes

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Maple beef bourguignon

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INGREDIENTS :

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Search in blog

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Vineyard in Canada

Archived posts

Maple beef bourguignon

12

15

2:15

INGREDIENTS :

PREPERATION :

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