Beef Bourguignon with l’Extra Grand Camembert

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Ingredients

??? beef broth ???
??? white flour (all purpose) ???
??? tomato paste ???
??? butter, unsalted ???
??? stewing beef cubes ???
??? bacon ???
??? onions ???
??? red wine ???
??? fresh thyme ???
??? button (white) mushrooms ???
??? salt [optional] ???
??? ground pepper to taste ???
??? Extra Grand Camembert cheese ???

Method

  1. In a bowl, mix the beef stock, flour and tomato paste together.
  2. In an oven-proof frying pan, melt half the butter and brown the beef cubes and bacon. Add the onion, and continue cooking until everything is browned. Pour the beef stock mixture in and bring to a boil, while stirring. Add the red wine and seasonings. Cover and bake for about 2 hours or until the meat is very tender.
  3. Meanwhile, sauté the mushrooms in the remaining butter. Add to the meat mixture. Then, cover with slices of L'Extra Grand Camembert, and continue baking for 10 minutes or until the cheese is melted.

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Cheese

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