Red wine porkstew : style boeuf Bourgignon

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Red wine porkstew : style boeuf Bourgignon. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Red wine porkstew : style boeuf Bourgignon is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Red wine porkstew : style boeuf Bourgignon estimated approx 3 hours.

To get started with this particular recipe, we have to first prepare a few components. You can have Red wine porkstew : style boeuf Bourgignon using 12 ingredients and 16 steps. Here is how you cook it.

You normaly make this with beef. But I found some priced down pork and a bottle of wine sitting in my cupboard. So I made this version of boeuf Bourgingon.

Ingredients and spices that need to be Prepare to make Red wine porkstew : style boeuf Bourgignon:

1. 1 kg pork diced (from the neck or back)
2. 1 bottle red wine not to cheap or to expencive
3. 1 big (spanish) onion
4. 2 crushed cloves of garlic
5. 200 gr smoked bacon
6. 3 tb flour
7. 75 gr fat (butter and oil)
8. Salt pepper mild paprika
9. 200 gr little onions peeled. I use frozen
10. Parsley for garnish
11. Bouquet garni
12. 2 selery sticks

Steps to make to make Red wine porkstew : style boeuf Bourgignon

1. Season the meat with salt, pepper and paprika
2. Bake it in 2 batches in a frying pan. Use half the fat
3. Put it aside
4. Put the bottle of wine in the pan and warm it
5. Meanwhile cut the veg and garlic.
6. Put the rest of the fat into a cast iron pan. Put in the onion and the bacon
7. Sweat for 5 to 10 min...
8. Put in the browned meat
9. Put in the flower
10. Let it bake until you get brown bits on the bottom of the pan. Be brave but do not burn it.
11. Deglace (Cover) the mixture with the warm wine and some warm water. Do not use cold wine! I does make meat tough
12. Add the bouquet garni
13. Let stew for 40 min over a medium heat
14. Add the cut veg and the small onions
15. Let cook for another 40 min. Check if the meat is tender,almost falling apart. If not let it cook longer
16. Check if the sauce is thick enough. If not add some thickener.

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