I’m not that pretentious to call this “boeuf bourguignon” so I’ll call it simply beef stew. It’s the result of the following cravings: beef, bolognese sauce and the wish not to waste the vegetables (tomatoes and bell peppers) in the fridge.
Beef stew
Ingredients
- 500g of beef
- 4 cups of red wine
- 5 tomatoes
- 2 carrots
- 2 bell peppers
- potatoes
- 1 onion
- bay leaves
- a lot of time and patience
Method
- cut the meat in small cubes
- brown the onion in a large (about 5l) pot then add the meat cubes and stir until sealed
- cover with wine and 1 extra glass of water then add the bay leaves and let it simmer for about 1h, add water as needed
- add the roughly cut tomatoes and simmer for one more hour, add salt and pepper and water as needed
- add the bell peppers and carrots and let it simmer until the carrots and meat are soft
- in the mean time prepare mashed potatoes by boiling the potatoes and then blending them with milk, a bit of butter, salt and pepper
- let everything cool down a bit then serve
- the stew is better next day. Of course you will have to prepare another portion of mashed potatoes :)
- enjoy