Boeuf bourguignon is a well-known French recipe. The name probably refers to the use of wine, and it is likely not a regional recipe from Burgundy. The dish is considered traditional and, though is in fact first documented in the 19th century, the Boeuf bourguignon is probably very ancient. It only began to be considered as a Burgundian specialty in the twentieth century. Boeuf bourguignon is generally accompanied with boiled potatoes.
Preperation: 30 minutes + 3 hours simmer
Quantity: 4-6 persons
1 kilo of beef steak
150 gr smoked bacon
1 bottle of (Burgundy) red wine
4 garlic cloves
2 stalks of celery
250 g chestnut mushrooms
100 g pearl onions
1 beef stock cube
3 bay leaves
3 sprigs of thyme
1 tbsp tomato paste
2 tbsp flour
Cut the beef steak into large pieces and cut the smoked bacon into thin strips. Cut the shallots into large pieces, the cloves of garlic into fine pieces and the carrot into narrow half rings. Also cut the celery sticks into narrow half rings.
Sprinkle the meat generously with salt and pepper and also sprinkle with flour. This provides extra bonding.
Take a large frying pan and heat a good splash of olive oil and butter. Fry the meat to give it a nice brown color all around.
Remove the meat from the pan and fry the bacon, garlic and shallots in the remaining fat. Stew for a few minutes, then add the carrot, celery and 1 tbsp tomato puree. Stir for a few minutes and add the meat to the pan again.
Crumble 1 beef stock cube above the pan and pour in 250 ml water. Now also add 1 bottle of red wine to the meat. Also add 3 leaves of bay leaf and 3 sprigs of thyme.
Let it all simmer on very low heat. Be patient, because the meat should soon fall apart. This takes at least 3 hours. Longer is no problem it might even be for the better to do so.
When the meat is almost ready, we take the last step. Put a knob of butter in a frying pan and fry the quartered chestnut mushrooms and the silver onion over medium heat. Make sure the mushrooms are well cooked. Add the mushrooms and silver onion to the meat and simmer for a while longer.
Enjoy your meal!
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Instructional video of this recipe on youtube: