Beef with mushrooms bourguignon
6 servings
150 minutes
Beef Burgundy with mushrooms is a classic dish of French cuisine originating from the Burgundy region, famous for its wine traditions. Braised in red dry wine, the meat gains a rich flavor infused with the aromas of herbs and vegetables. Bacon adds tenderness, while mushrooms and potatoes provide texture and depth. Thanks to the long slow cooking process, the beef becomes incredibly tender, absorbing the essence of all components. This delightful stew is traditionally served with crispy baguette or mashed potatoes, creating a warming and refined gastronomic experience. Perfect for cozy family evenings or festive dinners, bringing a taste of France to every home.
1
We start with a marinade for the meat. It will consist of wine, 2 large chopped carrots, 2 onions, celery greens, thyme, and bay leaf.
- Carrot: 5 piece
- Onion: 5 piece
- Celery leaves: 0.5 bunch
- Fresh thyme: 1 bunch
- Bay leaf: to taste
- Dry red wine: 500 ml
2
Cut the meat into medium-sized pieces and marinate for at least 2 hours. Better yet, overnight.
3
From the remaining ingredients, we will prepare a stew. Cut the bacon into strips and the other vegetables into small cubes. It's better to cut the mushrooms and potatoes into large pieces, almost like meat.
- Bacon: 500 g
- Carrot: 5 piece
- Onion: 5 piece
- Fresh mushrooms: 500 g
- Potato: 3 pieces
4
Remove the meat from the marinade, coat it in flour, and fry in a deep pan in small portions.
- Beef chuck (shoulder): 500 g
5
We strain the marinade through a sieve. All the vegetables from the marinade can be thrown away, but the marinade itself will still be useful.
6
After the meat, we fry bacon in the same pan.
7
After a couple of minutes, add finely chopped vegetables (everything except potatoes and mushrooms) to the bacon.
- Onion: 5 piece
- Carrot: 5 piece
- Garlic: 3 cloves
8
In another 10-15 minutes, when the vegetables soften, we add tomato paste, meat, and marinade.
- Tomato paste: 50 g
- Beef chuck (shoulder): 500 g
- Dry red wine: 500 ml
9
Bring everything to a boil, add salt and pepper to taste, and optionally, aromatic herbs.
- Bay leaf: to taste
10
We also add 1/4 beef broth. There's no need to pour all the broth at once. Cover everything and simmer for 1.5 hours on low heat or in the oven at 175 degrees.
- Beef stock: 1 l
11
After 1.5 hours, add the remaining broth, mushrooms, and potatoes, and simmer for another 30 minutes.
- Beef stock: 1 l
- Fresh mushrooms: 500 g
- Potato: 3 pieces
