French Beef Bourguignon

Beef bourguignon
French Beef Bourguignon

Beef Bourguignon, Burgundy-style beef, is a classic of French cuisine, a traditional way to make tough meat beautiful with the touch of red wine.

Beef bourguignon 2
2 serves
Medium ★★
3 hours
Main Course
Nutritional Information Per Serving
1273 cal
37 g
65 g
79 g
  • Beef: ½ kg
  • Red dry wine: 2.5 cups Burgundy Pinot Noir would be perfect
  • Garlic: 2 cloves
  • Onion: ½ head
  • Parsley: 10 grams
  • Thyme: 1 stalk
  • Laurel leaf: ½ piece
  • Black pepper peas: to taste
  • Bacon: 50 grams
  • Butter: 25 grams
  • Olive oil: 1.5 tablespoons
  • Wheat flour: 2 teaspoons
  • Vegetable oil: 1.5 tablespoons
  • Carrots: 2
  • Shallots: 6 pieces
  • Mushrooms: 250 grams
  • Salt and ground black pepper: to taste
1 Cut the beef into large cubes, cut the onion into half rings, crush the garlic with the flat side of a knife.
2 Put the meat, onion, garlic, parsley sprigs, bay leaf, thyme and black pepper in a deep bowl and pour the red wine over it. Stir and put in the refrigerator for 24 hours to marinate. Take the meat out of the marinade and dry the pieces on a napkin.
3 Cut bacon into small cubes and fry in a frying pan in vegetable oil until golden.
4 Remove the bacon from the skillet and fry the beef in the fat and oil until browned. Add the flour, stir and fry for another minute.
5 Remove the meat and transfer it to a deep saucepan. Strain the marinade through a sieve and add it to the meat. Pour the fried bacon into the saucepan and leave the meat to stew.
6 After about an hour and a half, heat a skillet and fry coarsely chopped carrots in a mixture of olive oil and butter until golden. Pour the carrots over the meat and stew for another twenty minutes.
7 Then fry peeled shallots in the same skillet in the same oil with small whole bulbs. Pour the onions into the saucepan and stew for another twenty minutes.
7 Cut the mushrooms into halves and fry them in the same pan. Add them to the meat and onions in the saucepan. Taste the broth, salt and pepper. Stew for another twenty to twenty-five minutes. Remove from the heat and serve with mashed potatoes or rice

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