3 h 15 min

Beef Bourguignon

Name: Beef Bourguignon
Cook time: 3 h 15 min
Yield: 4
Ingredients: 1.75 lbs beef; 1.00 cup chopped bacon; 7.00 oz button mushrooms; x 2.00 Cévennes Sweet Onion PDO; 1.00 tbsp flour; x 1.00 bouquet garni (thyme & bay leaf); x 1.00 carrot; 0.50 cup Vallée des Baux-de-Provence Olive Oil PDO; 2.00 tsp Charentes-Poitou Butter PDO; 1.00 l Corbières PDO

Tender pieces of beef braised in red wine, complemented by smoky bacon, carrots, and mushrooms. One of the culinary icons of Burgundy, alongside Coq au Vin and Eggs en Meurette. The ultimate comfort food!

This Beef Bourguignon is a French classic, where tender beef is slow cooked in red wine with earthy mushrooms, carrots and onions. The result is a rich, flavourful stew perfect for a cosy dinner with a glass of wine and crusty bread.

Bring Out the Flavour: Our Tips for a Rich Beef Bourguignon

Here are a few tips to make sure you get the most out of this Beef Bourguignon recipe :

Use a good quality Burgundy wine for the best results
Browning the beef before slow cooking gives a robust, savoury flavour to the stew.
Let it simmer for a few hours to allow the flavours to meld, then garnish with fresh parsley just before serving.

Ingrédients Pour

beef 800 ｇ
chopped bacon 200 g
button mushrooms 200 g
Oignon doux des Cévennes AOP

x 2 Voir la fiche
flour 1 tbsp
bouquet garni (thyme & bay leaf) x 1
carrot x 1
Huile d’olive AOP Vallée des Baux-de-Provence

10 cl Voir la fiche
Beurre AOP Charentes-Poitou

25 g Voir la fiche
Corbières AOP

1 l Voir la fiche

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Préparation

Cut the beef into 1.5-inch / 4 cm cubes. In a cast iron Dutch oven, brown the cubes in olive oil and butter for about 15 minutes. Set the meat aside, along with any cooking juices.

Trim the mushroom stems and, depending on their size, leave the mushrooms whole or slice them in halves or quarters. Peel the onions and slice them into thin strips.

In the same Dutch oven, brown the mushrooms and onions in the beef cooking juices, allowing all the moisture from the mushrooms to evaporate. Once dry, sprinkle with flour and stir vigorously. Remove this mixture from the Dutch oven and set aside. In a frying pan, brown the chopped bacon.

Return the beef to the Dutch oven. Add the wine and bouquet garni, then bring to a boil. Cover and let simmer for 20 minutes. Wash, peel, and thickly slice the carrot, then add to the Dutch oven. Cover and simmer on low heat for 2 hours, stirring occasionally. Add the mushrooms, onions, and bacon, then simmer for another 30 minutes. Serve with elbow macaroni and enjoy!