Beef Bourguignon: A Classic of French Cuisine Worthy of Any Festive Table
Beef Bourguignon (Boeuf Bourguignon, Burgundy stew) is a famous French classic recipe made popular by the iconic TV chef Julia Child. Thanks to its unmatched flavor and richness of aromas, this dish is worthy of any festive table and is therefore ideal for holidays or other special occasions – writes the portal Kuvar.
Although beef bourguignon contains many ingredients and requires long simmering, this impressive dish is truly worth every minute of your time and effort. Prepare it and treat your loved ones – we believe they will remember it for a long time.
Recipe for Beef Bourguignon (Burgundy Stew)
Ingredients:
1 tablespoon olive oil
150 g bacon
1.5 kg lean beef
1 carrot
1 red onion
6 cloves of garlic
2 tablespoons flour
500 ml red wine (Merlot or Pinot Noir)
500 ml beef broth
2 tablespoons tomato paste
2 bay leaves
35 g butter
500 g brown mushrooms
2 teaspoons freshly chopped parsley
salt, to taste
Preparation:
Preheat the oven to 180°C. Heat the oil in a large heavy-bottomed pot and fry the bacon cut into pieces. Remove from the pot and cut into larger chunks.
Then add the chopped onion and sliced carrot to the fat and sauté until slightly softened. Add 4 finely chopped garlic cloves and sauté for one minute while stirring.
Add the previously fried pieces of bacon and beef, season with salt, sprinkle with flour, and stir, letting it brown nicely on all sides. Pour in the wine and broth, add the tomato paste and bay leaves, and stir everything well. Let it boil, then turn off the heat and place the pot in the preheated oven for 2 to 3 hours.
Towards the end of cooking, when the beef becomes tender and falls apart, prepare the mushrooms. Melt the butter in a pan, add the mushrooms, and sauté for about five minutes while stirring. Add them to the pot with the beef.
Serve with mashed potatoes.
