Beef bourguignon
The soul-warming classic
It's comfort food season, and what better way to warm up than with a good boeuf bourguignon? This great classic of French cuisine combines tender meat
and rich flavors, simmered for a long time in red wine. A dish
ideal for sharing with family and friends.
Ingredients for 4-6 people
- 1.2 kg beef ragout *
- 2 carrots
- 2 large onions
- 150 g bacon
- 200 g button mushrooms
- 60 cl red wine
- 20 cl cold water
- 2 tablespoons roasting fat (suet)
- 2 tbsp. flour
- 1 garlic clove
- 1 bouquet garni
- Salt
- Pepper
Preparation (30 min) and cooking (2h40)
- Cut the meat into 5 cm cubes. Peel and slice the carrots and onions. Clean and chop the mushrooms.
- Heat the suet in a casserole dish and brown the beef pieces on all sides. Add the lardons, carrots and onions, and cook over a low heat for 2-3 minutes. Season with salt and pepper, then sprinkle with flour. Mix well and leave to brown for 1-2 minutes.
- Add the cold water and red wine. Then add the crushed garlic, bouquet garni and mushrooms. Mix well and simmer gently, covered, for 2h15 to 2h30.
- Remove the bouquet garni before serving, and adjust the seasoning if necessary. Serve with steamed potatoes, fresh pasta, rice or green beans.
Tip: For an even richer taste, let the stew rest overnight in the fridge and reheat gently the next day. The flavors will develop and the meat will be even more tender.
For further advice, please contact our butcher.
