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	<title>Cured Pork &#8211; Let&#039;s Cook Together</title>
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	<title>Cured Pork &#8211; Let&#039;s Cook Together</title>
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		<title>Beef Bourguignon</title>
		<link>https://www.denismartel.ca/fr/2010/04/beef-bourguignon/</link>
					<comments>https://www.denismartel.ca/fr/2010/04/beef-bourguignon/#respond</comments>
		
		<dc:creator><![CDATA[Denis Martel]]></dc:creator>
		<pubDate>Sun, 18 Apr 2010 13:36:39 +0000</pubDate>
				<category><![CDATA[Beef and Veal]]></category>
		<category><![CDATA[Favourite]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Carrots]]></category>
		<category><![CDATA[Cured Pork]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<guid isPermaLink="false">https://www.denismartel.ca/?p=73</guid>

					<description><![CDATA[Pay attention when you add the cold beef cubes to the hot oil. I have burnt myself to second degree because the oil splashed on...]]></description>
										<content:encoded><![CDATA[<blockquote><p>Pay attention when you add the cold beef cubes to the hot oil. I have burnt myself to second degree because the oil splashed on my hand!</p>
<p>I like to serve beef Bourguignon with mashed potato, while Cheryl prefers to serve it with egg noodles. It is up to you to choose, Denis way or Cheryl&rsquo;s way!</p></blockquote>
<p><strong><em>Ingredients:</em></strong></p>
<ul>
<li>1 l water</li>
<li>250 gr cured salted pork (lard), cut in slices of 0.5 cm</li>
<li>15 ml olive oil</li>
<li>2 kg beef, cut in cubes of 2-3 cm</li>
<li>6 carrots, sliced</li>
<li>3 onions, sliced</li>
<li>75 ml flour</li>
<li>Salt and pepper</li>
<li>One bottle of red wine</li>
<li>Beef soup base</li>
<li>15 ml tomato paste</li>
<li>3 ml thyme</li>
<li>45 ml parsley</li>
<li>2 bay leaves</li>
<li>6 garlic cloves, chopped</li>
<li>1 kg small mushrooms</li>
</ul>
<p><em><strong>Method:</strong></em></p>
<ul>
<li>Boil the lard for about 10 minutes</li>
<li>Discard water and pat dry the lard</li>
<li>In a large cast iron casserole (or something as good), heat the olive oil and fry the lard until it turns brown</li>
<li>Remove lard from the casserole</li>
<li>Add beef cubes to the hot oil and brown on each side</li>
<li>Remove the meat from the casserole and keep warm</li>
<li>Add the carrots and onion to the pot and sauté, medium heat</li>
<li>Add the beef and the lard back to the casserole and season with salt and pepper</li>
<li>Add flour and mix well with a wooden spoon</li>
<li>Sauté for about 5 minutes, stirring often</li>
<li>Add wine, soup base, tomato paste, herbs and garlic and mix well</li>
<li>Add mushrooms and bake in the oven for about 3 hours at 300<sup>0</sup>F</li>
</ul>
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