A true institution of French gastronomy, boeuf bourguignon is especially popular in winter.
Ingredients for 4 persons :
- 1 clove of garlic
- 1 onion
- 150 g small white onions
- 150 g of smoked bacon
- 140 g button mushrooms
- 3 sprigs of parsley
- 2 tbsp. oil soup
- 800 g of beef (chuck, twins, walnut gîte)
- 60 g butter
- 40 g flour
- 50 cl of red wine (Burgundy)
- 30 cl of beef broth
- Salt, freshly ground pepper
Preparation : 20 min Cooking : 2 h 30 min
Beef bourguignon with bacon and mushrooms
Burgundy is not the only one to have its beef recipe. Flemish stew, beef dauphinoise, Lyon double fat or Bordeaux steak complete this Tour de France!
Preheat the oven to 180 ° C (th. 6).
- Peel, wash then chop the garlic and onion.
- Peel the small white onions, cut the stems. Wash them.
- Plunge the bacon for 1 to 2 minute (s) in simmering water, drain and cool them.
- Clean the button mushrooms, cut them into four.
- Remove the leaves and wash the parsley, chop it.
- In a casserole dish, heat the oil, sear the pieces of beef on all sides (until they color), remove them.
Discard the oil and replace it with 40 g of butter. Melt then add the chopped garlic and onion, stir. Add the meat, sprinkle it with flour, mix and bake the casserole dish for 5 minutes.
- Remove the casserole dish oven, pour in the wine and beef broth, bring to a boil over the heat while stirring, season. Cover and bake for 2 to 2:30.
- In a frying pan, melt the remaining 20 g of butter, sauté the mushrooms and bacon (without drying them out) for 3 minutes.
- About 15 minutes before the end of cooking, add the small onions, mushrooms and bacon to the contents of the casserole dish.
- Serve very hot in the casserole dish, sprinkle with parsley.
Cook a baked beef bourguignon allows for even cooking.
This dish can be served with pasta, field potatoes or rice.
On the cellar side, what wine for beef bourguignon
Here is a traditional dish with multiple interpretations. Here, baking and the use of broth add to the softness.
The idea that you should use the same wine as for cooking is not entirely correct; it's more a question of style to respect, and it is a shame, if one wants to taste a nice bottle of Pommard, to sacrifice it in the sauce when a generic bottle of Burgundy does the trick.
A wine from the same region remains the most obvious marriage; for a little aromatic freshness, choose a young wine that is still tannic, the aggressiveness of the tannins being attenuated by the softness of the meat, but for lovers of tenderness and meaty character, an older vintage will be better suited.
If you feel like transforming the dish into "Bordeaux" or "Chinon" beef, the same rule applies.
Words from the kitchen
Chisel : cut into small cubes.
Photo: F. Hamel, Recipe: A. Beauvais
Kitchen: discover our beef bourguignon recipes