Le Boeuf Bourguignon or The authentic French Burgundy beef stew

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La Bourgogne or Burgundy is one of the oldest regions of France, a region producing some of the best wines in the world, where homegrown winemakers do not look for fame or to be worldwide publicized..they just simply take their wine making very seriously, so their wines are just splendid!

The rolling hills of Bourgogne, (Burgundy, east of France) covered with vineyards have winding roads that take you to small and larger villages like Beaunes, where history is everywhere, roman history even.. .with authentic good food and superb wines. Hills and villages are modest hidden gems offering plenty of incredible small pleasures….

It’s the place where you just want to disconnect from the ultra fast pace of the today’s world, unwind simply sitting  at  a small family’s restaurant table (owned for centuries probably), with a perfect Boeuf Bourguignon plate and a good glass of Cotes de Beaunes, Beaujolais, Chablis or Givray Chambertin!

Le Boeuf Bourguignon is the quintessential French country dish! A slow cooking stew that made its way into the  French haute cuisine and is now a classic! If you go to France do not miss it and ask for it! As Julia Child said once about Le Boeuf Bourguignon:  this dish  “is certainly one of the most delicious beef dishes concocted by man.”

Take your time to prepare, it is certainly worth the effort!

Le Boeuf Bourguignon

Le Boeuf Bourguignon

Ingredients: serve 6

  • 3 to 3+1/2 lb lean stewing beef , cut into 2 inc. pieces
  • 5 to ounces thick cut bacon, diced thin
  • 2 tablespoons butter
  • 3 tablespoon olive oil
  • 1 package frozen pearl onions
  • 1 onion finely chopped
  • 1 carrot finely chopped
  • 3 garlic gloves, finely chopped
  • 2 cups of small champignons or any other mushrooms chopped
  • 3 tablespoons flour
  • 3 cups red wine, Burgundy if possible
  • 1 + 1/2 tomate paste
  • Bouquet garni ( mixed herbs tied together)
  • 3 cups beef or chicken broth
  • fresh parsley, finely chopped
  • salt and fresh ground pepper.

How to make it:

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Some suggestions before  you start: Have  the beef cut into 2 inches pieces and the bacon diced, as well as the carrot and onion. The bouquet garni ready and pearl onions should be thawed in advance following the package directions.

Using a large flameproof casserole, like a Dutch oven , really quite large, cook the bacon over medium heat, till brown. remove and drain leaving just a small part of fat.

Add the meat to the pan, without crowding the pan, increase to medium high.Work in batches if needed, and brown the meat well, transferring it to a plate, when all done, reserve covered.

Pour off most of the fat from the casserole, add 1 Tbsp of butter, 2 Tbsp of oil,  garlic, carrot and onion, cook over medium heat till softened for few minutes, stirring often.Add flour, well coating carrots and onion, add tomato paste and the wine. Bring to a boil, scrape the bottom of the pan, and stir well.

Now return the meat and  bacon to the casserole, pour the broth over,  as much as it will well cover meat and vegetables. Cover, reduce heat to low and simmer gently, very gently for 2+1/2 hours to 3. Check often and stir occasionally.

While the beef if simmering, saute’ mushrooms and pearl onions with remaining butter and olive oil. 30 minutes before your dish is done, add them to the pan, simmer for 1/2 hour longer.Before serving, discard the bouquet garni.

Serve with the perfect side dish, potatoes sautees and a good glass of Burgundy wine!!

Quelle merveille, what can I say more….bon appetit

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