Beef with vegetables bourguignon
6 servings
120 minutes
Beef Bourguignon is a classic dish of French cuisine that embodies the traditions of the Burgundy region, known for its excellent wines and rich gastronomic history. Braised in red wine, the beef achieves delightful tenderness and a rich flavor enhanced by garlic, cumin, and spices. Carrots and pearl onions add gentle sweetness, while green peas and a thick sauce complete the composition, creating a harmonious and refined dish. This stew pairs excellently with mashed potatoes or fresh baguette, allowing one to savor every bite of its velvety texture.
1
Heat vegetable oil in a pan over medium heat. Add beef cut into small pieces, minced garlic, and sauté, stirring constantly. Sprinkle the meat with cumin, salt, and pepper.
- Vegetable oil: 1 tablespoon
- Beef: 800 g
- Garlic: 2 cloves
- Caraway leaves: 1 teaspoon
- Salt: 0.5 teaspoon
- Ground black pepper: 0.3 teaspoon
2
Add broth and wine, bring to a boil, and reduce heat to low. Cover and simmer for 1 hour 15 minutes to 1 hour 30 minutes until tender. Add carrots and onions and cook for another 15 minutes.
- Beef stock: 1 glass
- Dry red wine: 0.5 glass
- Baby carrots: 280 g
- Cocktail (pearl) onions: 200 g
3
Mix starch and water and pour it over the meat along with the thawed peas. Bring to a boil and cook, stirring, until the sauce thickens, for 2 minutes. Serve in a pot.
- Cornstarch: 2 tablespoons
- Water: 1 tablespoon
- Frozen green peas: 230 g