Boeuf Bourguignon

Ingredients

• 4.3 pounds beef shoulder cut into large pieces
• 1 ounce butter for frying
• 6  carrots chopped
• 2 stalks celery chopped
• 1 tablespoon currant liqueur black (recommended Creme de Cassis)
• 1 ounce flour 
• 1 tablespoon garlic chopped
• 2 cloves garlic mashed
• 6 servings serving suggestion: potatoes and garlic croutons boiled
• 2 tablespoons olive oil for frying
• 4 tablespoons olive oil for frying
• 2  onions chopped
• 1 sprig oregano 
• 1 small bunch parsley finely chopped
• 1 sprig rosemary 
• 6 servings salt and pepper black freshly ground
• 6 servings salt and pepper freshly ground
• 1 sprig thyme leaves 
• 0.5  turnip diced
• 2 strips unsmoked bacon cut in pieces
• 3 slices bread white cut into small squares
• 2 bottles red burgundy wine 

Equipment

• frying pan
• sauce pan

Directions

1. Combine 1-ounce of butter and 1-ounce of flour to make a paste. Set aside. In a large heavy-bottomed saucepan, brown the beef in remaining 2 ounces butter and oil on a medium to high heat for 4 or 5 minutes until seared on all sides.
2. Remove from pan and reserve.
3. Add onions and cook until translucent.
4. Add bacon and cook until softened.
5. Add carrots, celery, turnip, parsley, thyme, rosemary, oregano, and garlic.
6. Add the butter and flour mixture. Stir to make sure ingredients are well-combined.
7. Add the beef back and pour in the wine, making sure that it covers the ingredients. Bring to a boil and season with salt and freshly ground pepper.
8. Add 1 tablespoon of Creme de Cassis. Cover and simmer for 4 hours on a low heat.
9. Garnish with a little chopped parsley and serve with Garlic Croutons.
10. Saute the bread cubes in olive oil and garlic. Season with salt and pepper.