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Traditional Beef Bourguignon

Discover the recipe of the traditional Boeuf Bourguignon, a typical dish of the Burgundy region!

Ingrédients

For 6 people:
1,5 kg of beef
70 grams of butter
2 carrots
200 grams of smoked bacon
10 small onions
60 grams of Flour
2 cloves of garlic
50cl of red Burgundy wine
2 glass of meat broth
250 grams of mushrooms
1 pack garni
Pepper and salt

Présentation

1Cut the beef into small cubes
2Peel the onions.
3Peel the carrots and slice them.
4Peel the garlic and remove the germ.
5In a casserole, melt the butter by adding the onions and bacon. Fry everything while stirring continuously. Remove them from the heat once golden. Set this preparation aside.
6Fry the beef cubes over a high heat, then add the carrots and fry for a further 5 minutes.
7Sprinkle the meat with flour once it is well browned and simmer, stirring continuously.
8Add the stock, bacon and onions to the casserole.
9Pour in the red wine. Add the bouquet garni, garlic cloves, salt and pepper.
10Bring to the boil and cover the casserole for 3 hours to give the dish time to simmer gently. It is now time to add the mushrooms after 3 hours of simmering and remove the bouquet garni. Tip: You can serve the dish with fresh pasta or steamed potatoes.

We no longer present this speciality: the legendary beef bourguignon! Accompanied by a Mercurey from Domaine Meix-Foulot, it will reveal all its flavours. The aromas of red fruits and its tannic but delicate structure allow a beautiful harmony in the mouth.

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