Beef Bourguignon with Couscous
1 serving
35 minutes
Burgundy-style beef is a classic French dish that embodies rustic cuisine with rich flavors. Its roots trace back to Burgundy, a region famous for wine and exquisite gastronomy. Beef braised in red wine with vegetables becomes tender and flavorful, while the addition of bacon and Provençal herbs adds depth to the taste. Couscous serves as a light, airy complement, absorbing the juices of the aromatic stew. This dish is perfect for leisurely dinners when you want to savor each bite, revealing complex notes of spices, herbs, and juicy meat. It pairs wonderfully with a glass of dry red wine and is ideal for a cozy evening full of flavor discoveries.
1
Pour 180 ml of warm water over the couscous in a separate bowl, cover with a lid, and let it sit for 5 minutes.
- Couscous: 75 g
- Salt: to taste
2
Chop the cilantro finely. Mix it with the cooked couscous.
- Fresh cilantro (coriander): 5 g
- Couscous: 75 g
3
Cut the beef, onion, and carrot into medium cubes. Cut the mushrooms into quarters. Crush the garlic. Cut the bacon into large strips.
- Beef tenderloin: 120 g
- Onion: 50 g
- Carrot: 50 g
- Champignons: 80 g
- Garlic: 5 g
- Bacon: 50 g
4
Pour vegetable oil into a heated pot. Add beef and bacon, and fry for 7 minutes. Then add all the vegetables and fry for 3 minutes on high heat.
- Vegetable oil: 15 ml
- Beef tenderloin: 120 g
- Bacon: 50 g
- Onion: 50 g
- Carrot: 50 g
- Champignons: 80 g
- Garlic: 5 g
5
We reduce the heat. Add wine, flour, salt, spices, 200 ml of water, and Provencal herbs. Simmer for 15 minutes over medium heat. Serve couscous and stewed beef on a plate. Ready. Enjoy your meal!
- Red wine: 100 ml
- Wheat flour: 20 g
- Salt: to taste
- Ground black pepper: pinch
- Provencal herbs: 10 g
- Couscous: 75 g
- Beef tenderloin: 120 g