Easy Difficulty<\/p>\n
Approximately 300 Kcal\/100g<\/p>\n
Serves 6<\/p>\n
20 minutes<\/p>\n
3 hours 30 minutes<\/p>\n
3 hours 50 minutes<\/p>\n
Explore this traditional beef bourguignon recipe, which is simple to prepare in a Dutch oven. For me, this remains the best version, featuring carrots, onions, bacon, and mushrooms all simmered in red wine.<\/p>\n
For 6 people:<\/p>\n
– Beef for bourguignon: 1.5 kg
\n– Bacon: 200 g
\n– Butter: 60 g
\n– Small onions: 10
\n– Carrots: 2
\n– Garlic cloves: 2
\n– Flour (4 tablespoons): 60 g
\n– Red Burgundy wine (of course): 500 ml
\n– Beef stock (made from 2 beef bouillon cubes dissolved in 500 ml water): 2 glasses
\n– Mushrooms: 250 g
\n– Bouquet garni: 1
\n– Salt and pepper to taste<\/p>\n
1. Cut the beef into cubes of 3 to 4 cm each side. Peel the onions without scoring them. Peel and slice the carrots into not-too-thin rounds (at least 2mm thick). Peel the garlic cloves and remove the sprouts.<\/p>\n
2. In a large Dutch oven, melt the butter. Add the whole onions and the bacon. Saut\u00e9 while stirring constantly. Once golden, remove them with a slotted spoon and set aside.<\/p>\n
3. In the same Dutch oven, brown the pieces of beef over high heat. Add the carrots and continue to saut\u00e9 for another 5 minutes.<\/p>\n
4. Once the meat is well-browned, sprinkle with flour (60g) and let it brown while stirring continuously.<\/p>\n
5. Pour in the stock (prepared by dissolving 2 beef bouillon cubes in 500 ml of boiling water). Scrape the bottom of the pan well. Return the bacon and onions to the Dutch oven. Pour in the red wine. Season with salt and pepper, and add the bouquet garni and crushed garlic cloves. Bring to a boil. Cover and let simmer gently for 3 hours (light boiling).<\/p>\n
After this time, add the sliced mushrooms and cook for another half hour. Remove the bouquet garni and transfer to a serving dish.<\/p>\n
Serve with pasta (such as tagliatelle) or steamed potatoes (the sauce should be smooth but not thick. If necessary, add a little water).<\/p>\n\n\n