Beef Burgundy (Boeuf bourguignon)

We suggest you prepare a dish of French and Burgundian cuisine, Beef Burgundy (Boeuf bourguignon). Beef bourguignon is one of the many peasant dishes that have eventually entered the realm of “haute cuisine.” Most likely, the need to stew beef in a wine sauce arose in those times when the meat was very tough and simple frying was not enough.

Ingredients (for 4 people):

  • 1 kg of lean beef for stewing
  • 200 g of bacon
  • 300 g of fresh mushrooms
  • 20 shallots
  • 750 ml of beef broth
  • 2 tablespoons of concentrated tomato paste
  • Flour
  • 1 tablespoon of sugar
  • Salt to taste
  • Freshly ground black pepper to taste
  • Extra virgin olive oil

For the wine sauce:

  • 2 carrots
  • 1 onion
  • 1 bay leaf
  • 2 cloves of garlic
  • 1 sprig of thyme
  • 750 ml of Burgundy wine

Preparation:

  1. First of all, cut the beef and place it in a bowl. Add the chopped onion and carrot to the bowl with the meat, along with the rest of the ingredients for the wine sauce, cover and refrigerate overnight to marinate.

  2. The next day, take out the meat and pat it dry with paper towels. Heat a saucepan with a small amount of olive oil and, when it is hot, sear the beef in it.

  3. Add two tablespoons of flour and stir until golden brown.

  4. Remove the herbs and garlic cloves from the wine sauce and pour it into the saucepan along with the crushed onion and carrot. Add the tomato paste and bring everything to a boil.

  5. Meanwhile, fry the chopped bacon pieces in a frying pan and add it to the saucepan.

  6. Next, pour the beef broth into the saucepan and season with a little salt, freshly ground black pepper and sugar. Cook over low heat for an hour and a half, until the sauce has reduced by half.

  7. After this time, add the shallots and let them cook – about 15 minutes.

  8. In the frying pan where we previously fried the bacon and added a little more olive oil, fry the cleaned and halved mushrooms. Turn them over so that they cook evenly.

  9. When they are ready, add them to the saucepan, stir a few times to mix well with the rest of the ingredients, and let the dish finally boil before turning off the heat and serving.

Beef Burgundy (Boeuf bourguignon) is ready. Enjoy your meal!