Beef bourguignon or bœuf bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, generally flavoured with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon
- 600 g bourguignon
- 4 onions
- 4 carrots
- 1 bouquet garni
- 1 bottle of pretty good red wine
- 100 g butter
- Cut the meat into 3 cm cubes, remove the large pieces of fat.
- Cut the onion into pieces. Brown it in a butter pan. Once transparent, pour it into a cast iron casserole dish preferably.
- Do the same with the meat but in batches, until all the pieces are cooked. Add them as you go to the casserole. Don’t be afraid to add butter between each batch.
- When all the meat is in the casserole dish, deglaze the pan with water or wine and boil, scraping to collect the juice. Salt, pepper, add to the rest.
- Cover everything with part of the wine and simmer for a few hours with the bouquet garni and the carrots in slices.
- The next day, simmer for at least 2 hours in batches, add wine or water if necessary.
The secret is to brown the meat over high heat so that it is very golden or almost black. The more the dish has simmered very slowly with rest phases, the better it will be (after 3 days it is even better).
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