Münster Part 2: Vivis Küche and Boeuf Bourguignon

Boef Bourguignon | GourmetGuerilla.com Three heads bend over the big red roasting pan ... the lid is lifted and ... ahhhhhhh ... what a scent rises with the steam!

The morning before: At breakfast we thought about what we want to cook in the evening. Vivi got the great idea to make Boef Bourguignon and immediately there was a three-part "Jaaaaaaa!". This suits the weather (again) and we just have plenty of time to squat on the couch while the pot smells in the oven for 3 hours, the delicious scent slowly spreads throughout the house and we in anticipation of the food ever the one or sip some other red wine.

At noon: on the beautiful Münsteraner Markt we bought the ingredients from the organic stand and from regional farmers. Actually I wanted to make atmospheric photos of the market purchase. And we wanted to have a snack at the legendary espresso stand. However, it was raining so heavily that it was not even possible to get the camera out of the bag or to drink a coffee. But there are now impressions of Vivi's kitchen - and of me at the stove. And of course the great recipe for perhaps the best casserole in the world ...

Münster Part 2: Vivis Küche and Boeuf Bourguignon

Here's how it works:

In the afternoon ...

... Peel 20 shallots and halve the larger ones if possible, peel and slice 5 carrots , Slice 200g bacon , 500 g mushrooms clean and halve if necessary and 1 kg of beef of origin for stewing.

In addition 1 fresh garlic bulb halve, 2 onions peel and chop, salt, pepper, 2 tablespoons tomato paste, 2 bay leaves and 5 neat branches to provide fresh thyme

Münster Part 2: Vivis Küche and Boeuf Bourguignon

... and of course open a nice bottle of Burgundy .

I got inspired by the original recipe from Julia Child on www.my-i-icing. However, we have used the vegetables a bit more generously and shortened a few steps. One should not save on carrots and wine, right? But to pots, ne.

Preheat the oven to 160 degrees .

A heavy roasting pan (best of French origin ) and heat olive oil and butter .

Roast the bacon in brown, remove from the saucepan and set aside.

Put the meat in the pot, roast brown on all sides and remove from the pot.

Add the carrots and onions to the remaining fat and brown them. Put the bacon and meat back in the pan and dust with 2 tablespoons flour . Put on the lid and stew for a few minutes. Stir and leave to stew for a few minutes. Then deglaze with a bottle of burgundy and stir in the garlic, thyme, bay leaf, salt, pepper and tomato paste.

If the meat is not covered with liquid, top up with a little beef broth . p>

Put the lid on and put the pot in the oven. After 2 hours put the shallots and the mushrooms in the pan, stir and put back in the oven.The meat is incredibly tender and aromatic, the sauce creamy and spicy ... what a feast! More is not needed for a satisfying meal.

Münster Part 2: Vivis Küche and Boeuf Bourguignon

By the way, we simulate the sunset with the standard lamp. And open another bottle of wine.

Münster Part 2: Vivis Küche and Boeuf Bourguignon