Traditional Beef Bourguignon
The authentic recipe for beef bourguignon. This simmered dish is perfect for winter evenings and will delight your taste buds with its rich and comforting flavo
The authentic recipe for beef bourguignon. This simmered dish is perfect for winter evenings and will delight your taste buds with its rich and comforting flavors.
Time
2 h. 20 min. =
20 min. +
2 h.
Utensils
1 frying pan1 cooking pot
Ingredients for 4 parts
- 2 g. sea salt
- 30 g. flour
- 2 onions
- 1 garlic
- 10 g. parsley
- 2 c. à s. olive oil
- 2 g. poivre noir
- 100 g. potatoes
- 2 carotts
- 300 ml. merlot wine
- 1 bouquet garni
- 1 Kg. beef chuck
Steps
- Heat the oil in a casserole dish. Sear the meat on all sides over high heat. Add the sliced carrot and onions. Sprinkle with flour. Mix over high heat to brown the flour. Cover the meat with red wine. Bring to a boil while mixing. Add salt, pepper, 1 glass of water, crushed garlic, and the bouquet garni. Cover and cook gently for about 2 hours (50 minutes in a pressure cooker).
- Cook the peeled potatoes in water or steam for 25 to 30 minutes.
- Place the meat in a deep dish. Drizzle with the strained sauce. Sprinkle with chopped parsley. Serve the potatoes at the same time.