Boeuf Bourguignon (beef Bourguignon)
6 servings
240 minutes
Beef Bourguignon is the embodiment of elegance in French cuisine and a signature dish of the Burgundy region. It has its roots in the rustic tradition of braising meat in red wine, transforming it into a tender and aromatic symphony of flavors. Beef seared to a golden crust is slowly simmered with bacon, carrots, and onions, while a bouquet garni of parsley, thyme, and bay leaves infuses the dish with exquisite notes. Wheat flour and tomato paste give the sauce a velvety texture, while red Burgundy wine reveals deep, rich hues. Beef Bourguignon is traditionally served with mashed potatoes or fresh baguette, allowing one to savor its rich flavor and tender consistency. It is not just food — it is a gastronomic journey to the heart of France.
1
Wash the meat and dry it well with a paper towel.
- Beef fillet: 1 kg
2
Cut the meat into large pieces (4x4 cm cubes). Cut the bacon into strips (1 cm wide). Slice the onion into half rings (not too thin). Cut the carrot into strips. Wash the celery, chop it, wash the parsley, and peel the garlic.
- Beef fillet: 1 kg
- Bacon: 125 g
- Onion: 4 pieces
- Carrot: 500 g
- Celery stalk: 2 pieces
- Parsley: 7 stems
- Garlic: 1 head
3
Make a bouquet garni: take cheesecloth, fold it in several layers, place celery, parsley, garlic, dried thyme, and bay leaf in the center. Fold the edges of the cheesecloth to resemble a pouch. Tie with string.
- Celery stalk: 2 pieces
- Parsley: 7 stems
- Garlic: 1 head
- Dried thyme: 1.5 teaspoon
- Bay leaf: 1 piece
4
Melt half of the butter in a heavy-bottomed pot. Fry the bacon until golden brown. Remove the bacon with a slotted spoon and set aside for a while.
- Butter: 100 g
- Bacon: 125 g
5
In the remaining oil, fry each piece of beef on all sides until browned, adding a few pieces at a time so they do not touch each other.
- Beef fillet: 1 kg
6
After frying all the meat, melt the remaining butter and sauté the onion until soft.
- Butter: 100 g
- Onion: 4 pieces
7
Add carrots, bacon, and meat to the pot with onions. Toss in a teaspoon of salt and pepper. Mix well. Place a bouquet garni on top, cover with a lid, and leave on low heat for thirty minutes.
- Carrot: 500 g
- Bacon: 125 g
- Beef fillet: 1 kg
- Salt: 1 teaspoon
- Ground black pepper: 0.4 teaspoon
- Celery stalk: 2 pieces
- Parsley: 7 stems
- Garlic: 1 head
- Dried thyme: 1.5 teaspoon
- Bay leaf: 1 piece
8
After the specified time, remove the garnish bouquet and pieces of meat from the pot.
9
Increase the heat and add flour to the pot. Stir on the heat for one minute. Add tomato paste, mix well, then gradually pour in the wine. While stirring, bring the sauce to a boil, then return the meat and bouquet garni to the pot.
- Wheat flour: 2 tablespoons
- Tomato paste: 1 tablespoon
- Dry red wine: 0.7 l
10
Cook on low heat with a lid, stirring occasionally, for two hours and thirty minutes.
