Beef with herbs

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Beef with herbs

Beef with herbs

Number of people

1.5 kg of beef (bourguignon)

100 g chopped fresh parsley

150 g chopped fresh basil

100 g chopped fresh thyme

2 onions

3 bay leaves

30 cl dry white wine

1 stock cube



2 tablespoons of fresh cream

3 tablespoons of olive oil

Preparation: 30 min
Cooking time: 2 h
Step 1
Cut the beef into cubes of about 2 cm by 2 cm.
Step 2
In a frying pan with a very hollow bottom (wok style) heat 1 tablespoon of olive oil. Peel and slice the onions and brown them well in very hot oil (they must take on a caramelized colour), adding 1/3 of the parsley, 1/3 of the basil and 1/3 of the chopped thyme. Book them.
Step 3
In the frying pan, add the other 2 spoons of olive oil and braise the beef by adding 1/3 parsley, 1/3 basil and 1/3 thyme.
Step 4
As soon as the meat has taken on a nice "caramelized" colour, add the onions, white wine, remaining parsley, basil and thyme, the crumbled stock cube, then salt and pepper and cover with water.
Step 5
Simmer for about 1 hour and 15 minutes, covered, stirring occasionally.
Step 6
At the end of this time, remove the lid so that the sauce reduces to about half (allow about 20 to 25 minutes).
Step 7
When the sauce is reduced enough, add the crème fraîche, cover and simmer over very low heat for about 10 minutes.
Step 8
Serve very hot with fresh pasta or fried potatoes to suit your taste.
Author's note
Depending on your taste, you can replace basil with tarragon in smaller quantities because it is stronger in taste.

I add my grain of salt

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