Boeuf Bourguignon

With the approach of cooler, Fall temperatures, this recipe is a French classic – hearty, delicious, and facile (easy) – Enjoy!

Ingredients for 6 persons:

  • 1kg of beef: shoulder, shank or blade
  • 2 onions + 4 cloves
  • 200 g of smoked lardons
  • 2 soup spoons of flour
  • 30cl of beef broth
  • 1 bottle of red wine of Burgundy (Bourgogne)
  • 3 carrots
  • oil, salt, pepper, bouquet garni, 2 cloves of garlic

Preparation

Let the meat marinate overnight in pieces of 50g approximately with 1 onion dotted with cloves, the bouquet garni, and the carrots cut in 3 or 4.

In a cast iron stewpot, brown the meat in a bit of oil, lardons, onions and meat, then sprinkle with the flour and cook a few minutes.  Then add all the other ingredients, the wine, the broth, and let it simmer for approximately 3 hours (it is cooked when the meat is tender)

Serve with boiled potatoes or tagliatelli pastas with butter and a good red wine of Burgundy (Bourgogne).

Source/credit: French Today

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4 thoughts on “Boeuf Bourguignon

  1. I went through a very brief stage about 40 years ago when I decided to learn some minimal cooking. Among my handful of “dinner party recipes” was boeuf bourguignon. You MAY be right, and it MAY be facile, but I sure never got the hang of it. So much so that I subsequently completely gave up any contact with an oven (other than the microwave variety), and have since very successfully satisfied myself with the cooking of others.

    I contend that bourguignon is one of those deceptively simple dishes which is almost impossible to master. Bon appetit!

  2. You MAY be right – my attempts at cooking never taste as good as when others cook using the same recipe – albeit facile ou pas!

  3. John says:

    Beef B. thanks staying with my son Jason, have forwarded to him , hoping he will make it Saturday! Yes , I don’t eat red meat but we all have weaknesses, & partly cos of the bouteille de viin rouge in the ingredients!! CU soon! JS xx

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