Beef bourguignon with two types of olives
Ingredients
For
6
personnes
- 1 kg of beef (slicing flank or round steak)
- 5 onions
- 100g of bacon lardons
- 2 level tablespoons of flour
- 1/2 litre of red wine
- 3 tablespoons of traditional-style olive oil
- 1 bouquet garni
- 500g of carrots
- 100g button mushrooms (fresh or tinned)
- 50g of green olives from France
- 50g black olives from France
- Salt, pepper
Tip
For olives, choose: Black olives: Nice olives PDO, Nyons black olives PDO, black olives from the Vallée des Baux-de-Provence PDO, Lucques varieties, Négrette, Grossane, Cailletier, Tanche ... Green olives: Languedoc Lucques PDO, Nîmes olives PDO, cracked olives from the Baux-de-Provence Valley PDO, Lucques varieties, Picholine, Salonenque, Aglandau ...
Instructions
- Cut the meat into large cubes. Peel and then finely slice the onions.
- In a casserole dish, brown the onions and beef in olive oil. Add the bacon lardons.
- Once everything has browned nicely, sprinkle in the flour whilst stirring, allow it to brown further, then add a glass of water.
- Allow to heat through, then pour in the red wine. Season with a little salt and pepper, and add the bouquet garni. Cover and simmer for about 2 hours over a low heat.
- Next, add the mushrooms (whole or cut into large pieces, depending on their size) and the carrots, peeled and sliced into rounds.
- Continue cooking for an hour, adding the whole olives 30 minutes before the end.
Tip
For olives, choose: Black olives: Nice olives PDO, Nyons black olives PDO, black olives from the Vallée des Baux-de-Provence PDO, Lucques varieties, Négrette, Grossane, Cailletier, Tanche ... Green olives: Languedoc Lucques PDO, Nîmes olives PDO, cracked olives from the Baux-de-Provence Valley PDO, Lucques varieties, Picholine, Salonenque, Aglandau ...
You might also be interested in
Duck, fig and olive oil vol-au-vent