Beef Bourguignon comes from Bourgogne, a French region really famous for its wine and ox breeding. Beef Bourguignon is originally made with red wine from Bourgogne; but to be honest you can use any red wine you want, it doesn’t matter. If you find a good Bourgogne, I suggest you to drink it while eating your Beef Bourguignon rather than using it for the dish. I usually keep corked red wine and use it then for stews or tomato sauce. I love cooking with white and red wine. You might want to have a look at the braised carrot beef stew as well!
- 1.2 kg. of pot roast beef (2.64 lb.)
- 200 gr. of salty streaky bacon (7.14 oz.)
- 40 cl. of red wine (1.6 cup or 13.3 oz.)
- 40 cl. of water (1.6 cup or 13.3 oz.)
- 5 big carottes
- 1 big onion
- 250 gr. of white button mushrooms (8.92 oz.)
- 6 little spring onions
- 2 garlic cloves
- 1 bouquet garni
- 4 tablespoons of flour
- Dice beef in large block and salty streaky bacon. Peel and slice big onions and garlic.
- Heat a large casserole dish with olive oil. Brown meat on all side on medium heat. Reserve.
- Brown onions, garlic and bacon. Add beef meat. Then add flour, mix and cover with water and red wine. Add salt, pepper and bouquet garni. Cover and leave to cook for 1 hour on low heat. In the meantime, peel springs onions. Wash and slice mushrooms. Peel and cut carrots in stick.
- Add carrots, spring onions, mushrooms and leave to cook for 1 hour 30 minutes until beef meat melt in your mouth.
- Beef Bourguignon is delicious associated with fresh pasta, wild rice or mashed potatoes. Your call.
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