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BRAISED BEEF WITH BACON AND TOMATO
For a change from the traditional beef bourguignon, discover this beef braised and marinated in a red wine and tomato sauce, served with bacon bits. A family dish simmered for long hours for a generous and tasty meal!
BRAISED BEEF WITH BACON AND TOMATO
Category
BEEF
Servings
6
Prep Time
30 minutes
Cook Time
240 minutes
For a change from the traditional beef bourguignon, discover this beef braised and marinated in a red wine and tomato sauce, served with bacon bits. A family dish simmered for long hours for a generous and tasty meal!
2 kg Cheek beef cut into large cubes
200g bacon
750 ml red wine
300g onions
2 tomatoes
4 garlic cloves
1 tbsp. sugar
1 tbsp. tomato purée
50g flour
30g butter
4 tbsp. olive oil
1 bunch of flat-leaf parsley
salt pepper
Ingredients
Directions
Wash, dry and cut the tomatoes into pieces. Peel them and crush the garlic cloves. Finely zest the Orange.
Heat the oil in a large casserole. Put in it to color the meat cubes on all sides. Lower the heat, dust them with flour and stir to coat well. Add the tomatoes, garlic, concentrate, bouquet garni, a few peppercorns and salt. Pour in the wine and mix well while bringing to a boil. Skim, add the orange zest. Cover and simmer over very low heat for 4 hours.
Meanwhile, peel the small onions, put them in a saucepan with the butter, sugar and 10 cl of water. Simmer over very low heat, covered, until the onions are tender and slightly caramelized. Sauté the bacon in a frying pan without fat. Leaf and chop the parsley. 15 min before the end of cooking the stew, add the bacon bits and onions to the casserole.
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