Beef Bourguignon is an iconic dish of French cuisine, originating from the Burgundy region. This delicious beef stew, slowly cooked in a rich and aromatic red wine, is a true tribute to the gastronomy of our country. Whether for a family dinner or a special occasion, this comforting dish evokes warm memories and delights everyone.
The key to a good Beef Bourguignon lies in the choice of ingredients and the cooking time. The longer the meat simmers, the more tender and flavorful it becomes. With its fresh vegetables and fragrant herbs, this dish is an invitation to conviviality and indulgence.
Ingredients
For 6 people:
- 1.5 kg of beef (chuck or shoulder)
- 150 g of bacon
- 1 bottle of Burgundy red wine
- 3 carrots
- 2 onions
- 3 cloves of garlic
- 500 ml of beef broth
- 2 tablespoons of flour
- 3 sprigs of thyme
- 2 bay leaves
- Olive oil
- Salt and pepper to taste
Instructions
- In a large Dutch oven, heat some olive oil and sauté the bacon until golden. Remove and set aside.
- In the same pot, add the beef cut into cubes. Brown all sides over high heat. Season with salt and pepper.
- Add the sliced onions, the carrots cut into rounds, and the crushed garlic cloves. Sauté for a few minutes.
- Stir in the flour and mix well to coat the meat and vegetables.
- Pour in the bottle of red wine and the beef broth. Add the bay leaves and thyme.
- Bring to a boil, then reduce the heat to low. Cover and let simmer for about 2 hours and 30 minutes, until the meat is tender.
- About 30 minutes before the end of cooking, add the reserved bacon to warm it through and infuse the dish with its flavor.
- Adjust seasoning if necessary before serving.
Chef's Tips
For an even more flavorful Beef Bourguignon, prepare it the day before. The flavors will meld even better, and the dish will be even more delicious the next day! Serve it with steamed potatoes or fresh pasta for a complete and comforting meal.
