Beef Bourguignon

⬇ Jump to Recipe

In the heart of Burgundy, France, there is a dish that immediately transports us to the family kitchens of the 18th century: beef bourguignon. This recipe steeped in history and traditions requires just a few minutes for preparing the bouquet of flavors that will astonish your guests. The secret lies in the subtle combination of lardons, Perigord truffles, flour, garlic, herbs de Provence, and spices, which gives birth to a sauce so rich and velvety…

🥘 Ingredients

• 1kg beef for bourguignon
• 100g lardons
• 50g butter
• 2/3 litre red wine
• 100g onion
• 1 crushed garlic clove
• Herbes de Provence
• 2 tablespoons of flour
• Bouquet garni
• Four spices
• 250g Paris mushrooms
• Salt, pepper

👨‍🍳 Instructions

1. Begin by cutting the beef for bourguignon into uniform strips.
2. Peel the mushrooms and slice them thinly.
3. In a large pot, melt the butter. Add the meat and lardons and let them brown for a few minutes. Then add the minced onions and sliced mushrooms.
4. Sprinkle with flour and stir well so that the flour melts into the meat. Let it cook for a minute. Then add the red wine, which should completely cover the meat. Season with salt, pepper, crushed garlic, bouquet garni, and herbes de Provence and four spices. Close the pot tightly and let it simmer for 30 minutes starting from when the pot’s lid is secured. The meat should be tender.
5. Meanwhile, cook potatoes in steam to serve with them.
6. Serve the beef bourguignon hot and garnished with chopped parsley.

🏷 Tags: Beef bourguignon Red meat dish Bourguignon Onions Pancetta (or bacon) Red wine Slow cooking Main course