Burgundy beef or boeuf bourguignon

Meat
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By Ángela

El beef bourguignon is a traditional dish of French cuisine consisting of a beef stew (the veal is also valid) with red wine and vegetables cooked with care, over low heat and for several hours. Thus we obtain a tasty stew, with tender meat and a consistent sauce.

Wine and beef are two quality products from the French region of Burgundy, therefore, if we are gourmands, it is advisable to make this recipe with products from the area.

Burgundy beef or boeuf bourguignon

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If you like good meat, this Burgundian beef recipe will be exquisite for you

Burgundy beef or boeuf bourguignon
  • Ángela
  • Kitchen: cuisine
  • Recipe type: meat
  • Total time:

Ingredients

  • 1 kg. chunks of lean beef
  • Carrots 2
  • 1 red onion
  • 30 gr. Of flour
  • 1 bouquet of fine herbs
  • 2 cloves of garlic
  • 400 ml. quality red wine
  • 400 ml. of beef broth
  • White pepper
  • oil and salt. Garnish: 150 gr. bacon
  • 150 gr. of mushrooms
  • 150 gr. shallots or shallots
  • salted butter

Preparation

  1. First of all we cut the vegetables

  2. Slice the onions thinly and cut the carrots in half and slice them

  3. Reserve.

  4. Cover the bottom of a saucepan (ovenproof) with oil and brown the meat on all sides over medium heat.
    When it is ready, add the vegetables with a little salt and pepper and let them sauté, stirring from time to time.

  5. Now add the flour, mix well for a couple of minutes, and add the wine and beef broth

  6. Next, we add the bouquet of herbs and the crushed garlic to the stew

  7. Cover the pan and place in a preheated oven at 180 degrees for 2 hours.

  8. We must go looking at the stew to remove it and prevent it from sticking.

  9. Meanwhile we can prepare the garnish

  10. It is better to make the ingredients separately

  11. Sauté the bacon into thin slices in a frying pan

  12. We can confit or saute the onions in butter, peeled and whole, just like the mushrooms (they can also be sliced).

  13. Once the stew's baking time has passed, we remove the pieces of beef to a plate and pass the sauce through a chinois or a fine strainer (depending on whether we want more or less vegetables present)

  14. Add the meat to the sauce and serve with the garnish.

Image: Gourmet


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