Beef Bourguignon

April 4, 2019 by Marlène 0 0

I think that almost every country in the world had its own beef stew specialty…

In France, we have the Boeuf Bourguignon.

Beef stew slowly cooked in red wine.

There are as many ways of making it than there are families in France, it depends on the region, your mum or dad, but the 2 mains ingredients remain : beef and red wine 🙂 the base in France 🙂

Some add some carrots, some add some mushrooms, bacon….

The secret is to have a good quality meat, a good quality wine (ideally and traditionnally a Bourgogne, a Pinot noir…) that will both cook together for a few hours…slowly….

The best part of beef for this dish is chuck and the ideal is to marinate the meat with red wine and garlic from the day before, if you can’t it’s not a big deal, just remember that you will have to cook the meat for a few hours. Even start cooking the meat the day before, stop it and carry on cooking again the following day, it will be divine.

Ingredients, serves 2

-500g of chuck
-Half a liter of good red wine
-1 onion
-2 garlic cloves
-2 tbsp of flour
-Vegetable oil
-1 bouquet garni (mix of bay leaves, thyme and rosemary bunches)
– Salt and pepper

Ask you butcher to cut the meat in big cubes/chunks, heat some oil in a pan and brown the meat briefly on each sides with the onion sliced. Don’t over cook it, it has to be red inside, still.

Once the meat is brown, sprinkle with flour directly in the pan, carry on cooking for a few seconds and pour the wine on it (either the wine from the marinade or from the bottle if you haven’t marinated the meat).

Transfer the meat and wine in a cocotte or in a deep pan.

That’s when the magic happens, season with salt and pepper, add the ‘bouquet garni’, cover but don’t seal and let the sauce to thicken slowly (thanks to the flour) and the meat to finish cooking.

And that’s it.

You can serve the beef Bourguignon with boiled or mash potatoes, fresh pasta or gnocchi.

Don’t forget the bread, to dip in the sauce and clean your plate as it’s so good.