Beef Bourguignon is a true institution of French cuisine, a dish that warms the heart and soul. This slow-cooked meat stew, infused with the rich flavors of red wine and aromatic herbs, evokes memories of family meals and winters spent around the table. Originating from the Burgundy region, this dish has managed to conquer the palates of food lovers around the world, becoming a staple for special occasions.
Preparing Beef Bourguignon is like taking a flavorful journey to the heart of France. The pieces of meat melt deliciously in your mouth, while the vegetables and spices blend to create a perfect harmony of flavors. Whether for a Sunday meal or a friendly evening with friends, this dish is always an excellent choice, promising comfort and satisfaction.
Ingredients
For 6 people:
- 1.5 kg of beef (chuck or braising cut)
- 750 ml of Burgundy red wine
- 2 onions
- 3 carrots
- 3 cloves of garlic
- 200 g of bacon lardons
- 250 g of button mushrooms
- 2 tablespoons of flour
- 2 tablespoons of olive oil
- 1 bouquet garni (thyme, bay leaf)
- Salt and pepper to taste
Instructions
- Cut the meat into large cubes and season with salt and pepper.
- In a large pot, heat the olive oil over medium heat. Add the lardons and sauté until golden brown.
- Remove the lardons and set aside. In the same pot, add the pieces of meat and brown them on all sides.
- Add the sliced onions and round-cut carrots, then sauté everything for about 5 minutes.
- Incorporate the crushed garlic cloves and flour, then mix well to coat the meat.
- Pour the red wine into the pot and add the bouquet garni. Bring to a boil.
- Reduce the heat, cover the pot, and let it simmer for 2 hours, stirring occasionally.
- Halfway through cooking, add the quartered mushrooms and the reserved lardons.
- When the meat is tender and the sauce has thickened, taste and adjust the seasoning if necessary.
- Serve hot, accompanied by steamed potatoes or fresh bread.
Chef's Tips
For an even more flavorful Beef Bourguignon, let the dish rest for a few hours before serving. This allows the flavors to meld even better. You can also prepare this dish the day before, as it will taste even better the next day!
