Beef bourguignon is a braised beef cooked in red wine from Burgundy and accompanied by mushrooms, onions, and bacon.However, the variations are multiple. Carrots or potatoes can be added for example.
Step by Step Instructions
Cut the meat into cubes of about 5 centimeters.
Peel carrots and onions, onions and garlic.
Cut the carrots and the onions. Rinse mushrooms, remove the tip of the foot and cut into strips. Crush a clove of garlic.
Heat oil in a pan and place the meat cubes. Sear each side until golden brown and add the bacon,sear until golden brown.
Add the carrots and the onions and sauté over low heat. Salt, pepper and flour. Mix well and leave until slightly brown.
Pour the wine, possibly with a small glass of water. Add the crushed garlic, bouquet garni and mix.
Cook, covered, very gently, for 3 to 4 hours.
While cooking the meat in a saucepan, cook the mushrooms apart for about ten minutes in half the butter and set aside.
Replace them in the pan by the pearl onions with the remaining butter.
Cover with water, sprinkle with sugar and a pinch of salt. Cook for ten minutes to reduce the liquid until syrupy.
Roll the onions in and let them turn brown for 5 minutes.
Prepare (optionally) croutons, grilled and rubbed with garlic. Serve it hot, after removing the bouquet garni.
- 1 kg of beef braising
- 3 carrots
- 3 onions
- 12 pearl onions
- 2 cloves of garlic
- 5 cl of oil
- 2 tbsp. flour
- 75cl of Burgundy
- 1 bouquet garni
- 150g of bacon
- 250g mushrooms
- 40g butter
- 1 tablespoon. tablespoon powdered sugar
- Croutons (optional)
About this Recipe
Sunday classic dish, beef bourguignon is a dish from Burgundy, France. It takes its name from the Burgundy products which consist of: beef and red wine. Burgundy is indeed a region renowned for the quality of its cattle farms in the Charolais and especially the quality of its vineyards such as the Cote de Beaune and Côtes de Nuits-Saint-Georges. Beef bourguignon is a signature dish of Burgundy and its terroir.
Beef bourguignon is composed of pieces of beef cooked in red wine casserole with a topping made of aromatic onions, garlic, bacon and a bouquet garni (which is not preserved for the final presentation of the dish). Cooking is slow at low heat. Food cooks slowly and gradually soaks wine, which, liaised with a little flour spread over meat sauce give the dish its rich sauce.
Traditionally served with garlic toasted croutons, but can be served with steamed potatoes, pasta (macaroni, noodles) or with a garnish of Burgundy, made with mushrooms, bacon and onions glazed brown. In principle, the wine from Burgundy must also be used. The quality of the dish depends essentially from that of the meat and wine. The Bourguignon is served hot and consumed as a main dish.
In France, the boeuf bourguignon is a delicacy served in the family for holiday meals or regular meals at restaurants, large and small, such as canteens. It is also available as a prepared canned food.
Beef bourguignon has long been on the table as Sunday classic dish. If there are as many recipes as cooks, however, each uses beef and red wine of Burgundy, the Bresse region being part of it. So for example you can sear the meat in bacon fat and add carrots instead of (or in addition) mushrooms and fresh white onions.
Despite my love of casseroles, I must denounce the shameful truth: “the dukes of Burgundy shamefully stole the recipe from Flemish stew during their occupation of Flanders. A lack of good beer, they have fallen back on the wine … “That’s how we reinvented the history of a great dish!