The real recipe for beef bourguignon
Boeuf bourguignon or “beef bourguignon” was formerly called “beef estouffade”. Because, in fact, it is indeed a kind of stew made with beef and wine. This cuisine comes directly from Burgundy, a region of France famous for its wines and its cattle breeding.
History tells us that this recipe was, in the past, a dish very popular with farmers during festivals. They ate it, in particular, with toasted bread rubbed with garlic. This dish then became a Sunday dish par excellence. And each family had its own way of cooking Burgundy and accompanied it either with potatoes, pasta, or mash...
Here is a real recipe from the French tradition: pieces of beef cooked for a long time in a red wine broth.
Ingredients for 6 people.
- 1.5 kg of beef to braise (twin, collar, scoter)
- 2 carrots
- 1 onion
- 30 g of wheat flour
- 2 cloves garlic
- 1.5 L of Burgundy wine
- 3 cl of sunflower oil
- 6 pinches of fine salt
- 6 turns of the pepper mill
- 40 cl of veal stock
For garnish
- 150 g of bacon
- 150 g of pearl onions
- 150 g of button mushrooms
- 10 g of powdered sugar
- 50 g of unsalted butter
- 3 cl of olive oil
For training
- Parsley
The beef bourguignon recipe:
The day beforeCut and lightly defat the meat. Peel and cut the carrots and onion into large pieces. Peel the garlic cloves.
Place the meat and garnish in the red wine and marinate overnight in the refrigerator.
For the meatDrain the meat and garnish, reserving the wine. Separate the filling and the meat. Remove the leaves from the parsley, keeping the stems for cooking and the leaves for dressing.
In a hot casserole dish, add the sunflower oil and brown the pieces of meat for about 1 minute on each side. Add the aromatic garnish, season with fine salt, then cook gently for 3 minutes.
Stir (i.e. add the flour) and cook for another minute while stirring to incorporate the flour well. Add the red wine then the veal stock. Add the parsley stalks and top up with water if necessary. Bring to a boil then lower the heat and simmer for 2h30.
When the meat is cooked, remove it from the casserole. Pass the sauce through a strainer to filter it and check its texture. If it is still too liquid, reduce it for a few minutes. Taste it and season it with salt and pepper.
For garnishPeel the mushrooms with a knife.
Arrange the pearl onions in a pan. Add water halfway, 20 g butter and 1 tablespoon sugar. Cover with parchment paper and cook until the water has completely evaporated. When the sugar begins to caramelize, add 1 tablespoon of water and coat the onions well with the caramel.
In a saucepan of cold water, put the bacon and boil to blanch them. Drain them well, then brown them in a hot non-stick pan. Then set aside on absorbent paper. In the same pan, add a drizzle of olive oil and sauté the mushrooms to brown them. To book.
For trainingChop the parsley leaves.
In a dish, place the meat, pour the sauce over it and arrange the toppings.
