Beef Bourguignon
6 servings
300 minutes
Beef Bourguignon is a true embodiment of French culinary elegance. Originating from Burgundy, a region famous for its vineyards, this dish transforms simple ingredients into a work of art. Tender pieces of beef slowly simmered in red wine with bacon, onions, and mushrooms create a rich, velvety flavor with deep wine and spice notes. Sweet onions and earthy mushrooms add depth to the taste, while a light dusting of flour gives the dish body. Beef Bourguignon pairs perfectly with mashed potatoes or fresh crusty baguette for dipping into the aromatic sauce. This dish not only nourishes the body but also wraps you in comfort, evoking thoughts of quiet evenings in a small French bistro. A true gastronomic classic!
1
Heat some butter and vegetable oil in a pan. Add sliced mushrooms and sauté for 4-5 minutes until golden brown.
- Fresh mushrooms: 450 g
- Butter: 2 tablespoons
- Vegetable oil: 2 tablespoons
2
In a pan, heat the remaining butter and vegetable oil, add the peeled onions, and fry until golden brown, stirring gently for about 10 minutes. Pour in 0.5 cup of broth, season with salt and pepper, and bring to a boil. Cover with a lid and reduce the heat. Simmer for 40-50 minutes until the onions are soft.
- Cocktail (pearl) onions: 20 heads
- Beef stock: 3.5 glasss
- Salt: 1 teaspoon
- Ground black pepper: 0.3 teaspoon
3
Cut the bacon into thin slices and boil in boiling water for about 10 minutes, drain and dry.
- Bacon: 170 g
4
Preheat the oven to 220 degrees.
5
Heat olive oil in a pan and fry the bacon for 2-3 minutes until golden brown. Transfer the bacon to a pot and place the pan back on the heat.
- Olive oil: 2 tablespoons
- Bacon: 170 g
6
Cut the meat into small pieces and fry in bacon grease until browned, then transfer to the bacon.
- Beef: 1.4 kg
7
In the same pan, lightly fry the finely chopped onion and carrot. Transfer to a pot.
- Onion: 1 head
- Carrot: 1 piece
8
Salt and pepper the meat, sprinkle with flour, and mix well. Place the pot in the oven for 4 minutes. Stir the meat again and put it back for another 4 minutes. During this time, the meat should brown and become slightly crispy. Remove from the oven and reduce the temperature to 160 degrees.
- Salt: 1 teaspoon
- Ground black pepper: 0.3 teaspoon
- Wheat flour: 2 tablespoons
9
Add wine, broth, minced garlic, tomato paste, cumin, bay leaf, and bacon. Place on the heat and bring to a boil, cover with a lid, and put in the oven for 2.5-3 hours until the meat is tender.
- Dry red wine: 3 glasss
- Beef stock: 3.5 glasss
- Garlic: 2 cloves
- Tomato paste: 1 tablespoon
- Caraway seeds: 0.5 teaspoon
- Bay leaf: 1 piece
- Bacon: 170 g
10
Transfer the meat to a clean pot, layer with onions and mushrooms, mix, cover with a lid, and place on medium heat for 2-3 minutes. Serve in the pot.
- Cocktail (pearl) onions: 20 heads
- Fresh mushrooms: 450 g
