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Bœuf Bourguignon

Name: Bœuf Bourguignon
Total time: 150 min
Yield: Serves 2
Cuisine: France
Ingredients: 300g Beef; 80g Bacon; 1 Carrot; 1 Onion; 8 Mushrooms; 400ml Red wine; 1 clove Garlic; 2 tbsp Flour; 1 tbsp Tomato paste

Main Dish

⏱ 150 min

👥 Serves 2

Difficulty ⭐⭐⭐

A beef chunk simmered for hours in red wine — a lavish Burgundy beef stew.

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📖 The Story Behind This Dish

Also from Burgundy like coq au vin, this is considered a more formal version using beef instead of chicken. Simmering for hours in quality Burgundy red wine renders even tough cuts of beef meltingly tender. Originally a peasant dish, it gained worldwide recognition as a representative French dish in the 20th century.

🌆 Where it's eaten: A weekend, a special treat prepared with time and care. While it simmers, the whole house fills with the rich aroma of red wine and meat.

🥕 Ingredients (serves 2)

Beef 300g
Bacon 80g
Carrot 1
Onion 1
Mushrooms 8
Red wine 400ml
Garlic 1 clove
Flour 2 tbsp
Tomato paste 1 tbsp

👩‍🍳 Instructions

Cut the beef into large bite-sized pieces, season with salt and pepper, and dust with flour.
Sauté the bacon in a pot to render its fat, then add the beef and sear until well browned.
Add the carrot, onion, and garlic and sauté.
Add the red wine and tomato paste, cover, and simmer over low heat for about 2 hours.
Add the mushrooms and simmer 20 more minutes.
Once thickened, season with salt and pepper to finish.

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