Boeuf bourguignon

The cook, step by step.

1. 1

   Step 1

   Done

   First of all, we do the preparation by first removing the meat from the packaging and then drying it dry. We then cut this into cubes of about 3x3cm and provide it with large pepper and salt. Then we peel the root and cut it into small pieces. We wash the celery stems and also cut into pieces. Peel the garlic so that it can be squeezed with the garlic press and wash the chestnut mushrooms briefly and cut them in 2s or 4s, which you like more. Finally, we remove the shallots from the skin and also pass through 2s or 4s. How the vegetables are exactly cut doesn't matter very much, the nice thing about a stew is that it nevertheless becomes 1 beautiful whole. Put all this together with the wine, bacon, beef stock, bay leaf, tomato puree and thyme ready for use so you can go through it in one go and have everything at hand.

2. 2

   Step 2

   Done

   We now light the barbecue and go for a dome temperature of 150 degrees and put the Dutch oven directly above the coals. When the barbecue and Dutch oven are at temperature we add the butter and olive oil to the pan and bake the meat briefly on all sides.

   BBQ temperature: 150°C
3. 3

   Step 3

   Done

   After a short roast we take the meat out of the Dutch oven and now put bacon, carrot, celery and mushrooms in it and bake it around for about 5 minutes.

4. 4

   Step 4

   Done

   After this we add the tablespoon tomato puree and also press in the garlic cloves. Bake for another 3 minutes and stir well.

5. 5

   Step 5

   Done

   We now extinguish the whole with red burgundy wine and then add the meat or beef stock. Finally you add the bunch of fresh thyme and the bay leaves to the stew and now close the lid of the Dutch oven. We're bringing the temperature of the barbecue to just below 100 degrees Celsius. A 90 would be nice. Then the meat simmers very softly and eventually you get the best result. Time is about to do the rest for you.

   BBQ temperature: 100°C
6. 6

   Step 6

   Done

   After about 3-4-5 hours the meat is so cooked that it falls apart. Then the boeuf bourguignon is ready and you can serve it! Serve with a pair of cooked dozer round potatoes where you can leave the peel on and some glazed carrots. That's how you got the ultimate meal. Enjoy!