Boeuf Bourguignon
4 servings
180 minutes
Beef bourguignon is a true embodiment of French cuisine, showcasing its richness and depth of flavor. This famous meat stew from the Burgundy region is a perfect example of how simple ingredients transform into a gastronomic masterpiece. Tender beef simmered in red wine with aromatic spices acquires a rich taste with velvety notes. Crispy bacon, carrots, and onions add subtle sweet and smoky hints to the dish, while flour gives it a silky texture. This dish pairs perfectly with mashed potatoes or fresh crusty baguette, allowing one to savor every drop of sauce. Beef bourguignon is not just food; it's a genuine gastronomic story where each bite is infused with the tradition and art of French cuisine.
1
Drop thinly sliced bacon into boiling water and boil for ten minutes. Drain the broth and dry the bacon. Preheat the oven to 200 degrees; meanwhile, fry the boiled bacon in olive oil (2-3 minutes). Place it on a separate plate, and in the remaining fat, add paper towel-dried meat cubes. They won't all fit, so divide them into two parts. Fry the meat on all sides. Set aside on a plate with the bacon. In the remaining fat in the pan, fry finely chopped onion and carrot until golden.
- Bacon: 250 g
- Olive oil: 1 tablespoon
- Beef: 1 g
- Onion: 1 piece
- Carrot: 1 piece
2
Transfer all prepared ingredients (vegetables, meat, and bacon) to a heatproof dish. Add salt and pepper, and mix well. Sprinkle the contents with flour and mix again. Place in a preheated oven for 4 minutes. After that, mix again and keep in the oven for another 4 minutes. Switch the oven to 160 degrees.
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 2 tablespoons
3
Take a container, pour in wine and meat broth, add tomato paste. Stir and bring to a light boil on the stove. Then cover with a lid and place in the lower section of the oven. The meat should simmer for 2.5–3 hours on low heat.
- Red dry wine: 750 ml
- Meat broth: 500 g
- Tomato paste: 1 tablespoon