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Beef bourguignon

Name: Beef bourguignon
Total time: 240 min
Yield: serves 6
Ingredients: 1.2 kg Braising beef; 30 g Butter; 150 g Bacon bits; 2 Onion; 250 g Mushroom; 2 tbsp Flour; 750 ml (1 bottle) Red wine; 3 Carrot; 2 cloves Garlic; 1 Bouquet garni; a pinch Salt; to taste Pepper

Preparation time: 4 h
Servings: serves 6

Ingredients

serves 6

Braising beef — to buy1.2 kg
Butter — to buy30 g
Bacon bits — to buy150 g
Onion — to buy2
Mushroom — to buy250 g
Flour — to buy2 tbsp
Red wine — to buy750 ml (1 bottle)
Carrot — to buy3
Garlic — to buy2 cloves
Bouquet garni — to buy1
Salt — to buya pinch
Pepper — to buyto taste

Preparation

The day before (or at least 2 hours ahead), cut the beef into large chunks and place in a large bowl with the red wine, sliced carrot, chopped onion, crushed garlic and bouquet garni. Cover and marinate in the fridge, ideally overnight, so the meat tenderizes and soaks up the wine's flavor.
Drain the meat and vegetables, keeping the marinade liquid aside, and pat the beef dry with paper towel (dry meat browns far better).
Heat the butter in a pot and brown the beef in small batches, 2-3 minutes per side, without crowding the pot, then set aside.
In the same pot, fry the bacon lardons until browned, then add the reserved onion and sliced mushrooms from the marinade and let them color.
Return the beef, dust with flour and stir for 1-2 minutes to coat it well and lightly cook the flour.
Pour in the reserved marinade (wine and vegetables) until it covers the meat, add the carrot, season with salt and pepper, then bring to a boil.
Cover and simmer over very low heat for 2h30 to 3 hours, stirring occasionally and checking it's only just simmering, until the meat is fork-tender and falls apart easily.
Taste, adjust the seasoning, and serve hot with steamed potatoes or fresh pasta.

Main

Beef bourguignon

Preparation time: 4 h
Servings: serves 6

Ingredients

serves 6

Braising beef — to buy1.2 kg
Butter — to buy30 g
Bacon bits — to buy150 g
Onion — to buy2
Mushroom — to buy250 g
Flour — to buy2 tbsp
Red wine — to buy750 ml (1 bottle)
Carrot — to buy3
Garlic — to buy2 cloves
Bouquet garni — to buy1
Salt — to buya pinch
Pepper — to buyto taste

Preparation

The day before (or at least 2 hours ahead), cut the beef into large chunks and place in a large bowl with the red wine, sliced carrot, chopped onion, crushed garlic and bouquet garni. Cover and marinate in the fridge, ideally overnight, so the meat tenderizes and soaks up the wine's flavor.
Drain the meat and vegetables, keeping the marinade liquid aside, and pat the beef dry with paper towel (dry meat browns far better).
Heat the butter in a pot and brown the beef in small batches, 2-3 minutes per side, without crowding the pot, then set aside.
In the same pot, fry the bacon lardons until browned, then add the reserved onion and sliced mushrooms from the marinade and let them color.
Return the beef, dust with flour and stir for 1-2 minutes to coat it well and lightly cook the flour.
Pour in the reserved marinade (wine and vegetables) until it covers the meat, add the carrot, season with salt and pepper, then bring to a boil.
Cover and simmer over very low heat for 2h30 to 3 hours, stirring occasionally and checking it's only just simmering, until the meat is fork-tender and falls apart easily.
Taste, adjust the seasoning, and serve hot with steamed potatoes or fresh pasta.