Beef Bourguignon
4 servings
180 minutes
Beef Bourguignon is a culinary masterpiece of French cuisine from the Burgundy region, famous for its vineyards. This hearty and aromatic meat stew is steeped in deep history when peasants used wine to tenderize tough meat. The beef simmers in red dry wine with vegetables and spices, acquiring a rich flavor and velvety texture. The addition of bacon gives the dish a subtle smoky aroma, while spices like cloves and allspice enhance its rich flavor palette. Beef Bourguignon is perfect for slow dining, served with potatoes or fresh crispy baguette, complemented by a glass of good wine. A heartwarming dish filled with flavors and impressive in its depth.
1
Peel and chop the carrot, parsnip, and garlic coarsely.
- Carrot: 4 pieces
- Parsnip root: 1 piece
- Garlic: 3 cloves
2
Cut the celery and leek into several pieces.
- Celery: 2 stems
- Leek: 1 stem
3
Clean the onions and insert cloves into them.
- Onion: 2 heads
- Carnation: 2 teaspoons
4
Boil broth from beef marrow bones and prepared vegetables. When the broth boils, add salt and allspice.
- Veal marrow bones: 1 piece
- Carrot: 4 pieces
- Celery: 2 stems
- Leek: 1 stem
- Parsnip root: 1 piece
- Garlic: 3 cloves
- Sea salt: 1 teaspoon
- Allspice peas: 10 pieces
5
Cut the beef into large pieces and dust both sides with flour.
- Marbled beef: 1 kg
- Wheat flour: 2 tablespoons
6
Cut the bacon into small pieces.
- Bacon: 150 g
7
In a large skillet, fry the chopped bacon, then add pieces of beef. Sear the meat for 30 seconds on each side.
- Bacon: 150 g
- Marbled beef: 1 kg
8
Heat a thick-bottomed pot over the fire, pour in red wine. Transfer the contents of the pan to the pot, reduce the heat, cover with a lid, and simmer the meat for at least two hours, adding broth gradually.
- Red dry wine: 300 ml
- Veal marrow bones: 1 piece