Beef Bourguignon (Boeuf bourguignon)

Beef Bourguignon (Boeuf bourguignon)

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• Christmas
• February 23
• Easter
• For multicooker

Ingredients

general information

Total production time

3 hours 40 minutes

Active production time

40 minutes

Complexity

Easy

Number of servings

Step-by-step recipe with photos

Wash the meat, dry it and remove tendons.
Cut the peeled pulp into large cubes 5x5 cm and blot the pieces of meat with cardboard towels to remove excess water.

Cut the bacon into strips.
Wash the carrots, peel and finely chop.
Peel the onion and also finely chop it.
Peel and chop the garlic.
Vegetables can be chopped with a knife, but it is more convenient and quicker to chop them using a food processor or fine slicer.

Advice. In some recipes, vegetables are cut into strips, but given the long time it takes to stew the dish, it is better not to cut the vegetables, but to chop them, so they will simply become part of the sauce.

Prepare a bouquet garni : for this, sprigs of parsley, thyme and half a bay leaf must be washed, shake off excess water and tied into a bundle using thread or clean gauze.
Place chopped bacon in a deep, thick-bottomed saucepan or cast-iron Dutch oven and fry, stirring, for 5 minutes.

Place bacon in a bowl and set aside.
Add 1 tablespoon of ghee (or butter) to the frying pan, turn up the heat and add the beef cubes.
Fry the pieces of meat on both sides until golden brown.

Advice. In order for the meat to be fried and not stewed, it is necessary to fry it in several batches over high heat.

Transfer the fried meat to the bacon.
Add another 1-2 tablespoons of oil to the frying pan, add chopped carrots, onions and garlic and reduce heat to medium or low.
Fry vegetables, stirring, for 5 minutes.

Then add flour and fry, stirring, for 1 minute.

Add tomato puree and fry, stirring, for another 1 minute.
Pour in the wine and mix well.

Advice. The wine, as I said above, is taken as a standard from Burgundy, but if you don’t have it, you can replace it with any dry reddish wine (regardless of the price group). If you decide to change the wine, the following point is important: do not use wine to prepare a dish that you yourself would not drink; otherwise, unfortunately, the result is unlikely to amuse you.

Then pour in the broth, stir again, increase the heat, bring to a boil, and simmer for a couple of minutes, skimming off the foam and stirring.
Reduce heat, add 1 teaspoon salt, bouquet garni and peppercorns. Boil.

Add the fried pieces of meat with bacon and bring to a boil again.
Cover the roasting pan tightly with a lid.
Place the roasting pan with the meat stew in an oven preheated to 160°C for 2.5-3 hours.

While the stew is preparing, you can start making pearl onions and champignons .
Pour 300 ml of water into a frying pan, put 30 grams of butter, add sugar and lay out the peeled onions.
Increase the heat and bring to a boil.
Then reduce the heat, cover the pan with a lid and cook covered for 10 minutes.
Remove the lid, turn up the heat again and cook, shaking the pan or stirring until all the liquid has evaporated and the onions are golden.

Advice. If you can't find small onions, you can omit this ingredient from the recipe.

Remove the stems from the champignons (optional), wash the caps, dry them and cut them into 2-4 pieces, depending on the size.
Melt a piece of butter in a frying pan, add mushrooms, salt and pepper and cook, stirring, for 7-8 minutes until all the moisture has evaporated and the mushrooms are cooked.
Remove the finished stew from the oven.

Remove the bouquet garni from the stew, add the fried onions and mushrooms and stir.
Add a little salt to taste, if necessary.
Serve beef Bourguignon with mashed potatoes, boiled potatoes or pasta.
When serving, sprinkle with freshly ground pepper and sprinkle with parsley.

Bon appetit!

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Beef Bourguignon

Beef Bourguignon is not just a stew, but a traditional French dish, as if specially conceived for special occasions such as a marriage proposal or principled negotiations. Enjoying its deep bouquet of smells of new herbs and vegetables, leisurely cooked beef and reddish wine will melt anyone.

The complex, rich combination of flavors of this dish will make any feast successful, from friendly gatherings or a birthday to the Christmas table. The main thing is to invite friends to dinner carefully, because within a week they will show up on your doorstep again, expecting something just as tasty.

So let's get started.

Ingredients for 6 servings:

• 220 g thinly sliced ​​bacon;
• 2–2.5 kg brisket (a shoulder blade will also work);
• 500 ml of good reddish wine (any kind that you would drink yourself will do);
• 2 medium onions, thinly sliced;
• 3 medium carrots, diced;
• 3 whole celery stalks, diced;
• 2 heads of garlic, finely chopped;
• 1 tablespoon of tomato paste;
• 3–4 sprigs of fresh cumin;
• 1 bay leaf;
• 250 ml chicken or beef broth (or slightly more, as needed);
• 450 g chopped champignons.

To submit:

• chopped parsley;
• cooked pasta;
• crispy baguette.

Heat a stainless steel or cast iron skillet over medium-high heat. Add the bacon to it and cook until the fat has rendered out and the bacon itself is golden and crispy. Remove the pan from the heat and place the bacon on paper towels to absorb any remaining fat. From the frying pan, in turn, pour almost all the melted fat into a cup (we will need it later), leaving about a tablespoon.

Return skillet to medium-high heat. Dry the beef cubes so that there is no water left on them, lightly salt and pepper. When light smoke comes from the pan, add the beef in a single layer. Do not pack the meat very tightly, it is better to fry it in batches (more on this below *). Cook the meat, without stirring, until it is golden brown, 1 to 3 minutes. Now turn the pieces over and brown the other side using the same method.

*When the first batch of meat is browned, transfer it to a clean bowl. Pour approximately 60 ml of reddish wine into the pan. When it comes to a boil, scrape up any remaining crispy bits from the bottom of the pan and pour the resulting black glaze over the browned meat. This technique is called deglazing.

Add one tablespoon of the remaining bacon fat to the pan and add the second batch of meat. Continue cooking the bacon, deglazing each time. Once all the meat is browned, add another tablespoon of leftover bacon fat to the pan and reduce heat to medium. Now cook the onion with a quarter teaspoon of salt until softened and browned, 6 to 8 minutes. Add carrots and celery and cook until soft. Then add the garlic and tomato paste and cook until the mixture is smooth. Place the fried vegetables in a bowl with the meat.

Wash and dry the pan, then place over medium heat, adding the remaining tablespoon of fat (or use sunflower oil if there is no fat left). Fry the mushrooms with a quarter teaspoon of salt until they have released all their water. Wait for the moisture to evaporate and the mushrooms themselves to turn golden brown; it will take 8 to 10 minutes. Now place the mushrooms in the same bowl where the meat already lies under the vegetable consistency, but place them separately from the rest - they will need to be added to the dish later.

Preheat the oven to 150 o C. Place the beef and vegetable mixture in a large (standard six-liter) saucepan with a thick bottom and stir with a teaspoon of salt. Add thyme sprigs and bay leaves here. Pour in the broth and the remaining wine - the liquid does not have to completely cover the dish, the ingredients should slightly protrude on the surface. Cover the pan and place it in the oven. Cook for 2 hours, then start inspecting the meat any 15 minutes. The dish is ready when the bacon can be easily separated with a fork.

Add mushrooms and garnish and serve.

Recipe creator: Pavel Potseluev (co-owner of the butcher shop)

Beef Bourguignon (Boeuf bourguignon)

For the beef recipe you will need:

• beef (cut) – 1 kg
• smoked brisket – 150g
• onion (preferably shallot) – 1 pc.
• carrots – 1 pc.
• bouquet garni (bay leaf, 3 sprigs of thyme and 3 sprigs of rosemary) – 1 pc.
• garlic – 2-3 cloves
• beef broth – 400 ml
• reddish table wine (preferably Burgundy) – 1 bottle
• flour – 1 tbsp.
• butter – 20g
• salt - to taste
• dark pepper – 4 peas
• vegetable oil for frying

Beef recipe:

Cut the beef into large pieces (4x4 cm). Chop the carrots into large cubes and the onion into rings.

Marinate the meat in wine along with coarsely chopped onions and carrots. The marinating time is from 3 hours, but it is better to leave it overnight (that is, in the dark) .

In a saucepan (or deep large frying pan) with a thick bottom, heat a little butter, add thinly sliced ​​smoked brisket and fry until the pieces become golden and crispy. Transfer the brisket to a plate and set aside for a while.

Remove the meat from the marinade and dry on a napkin. Roll any piece in flour and fry in small portions in the pan where the bacon was fried. Once one portion of the meat is fried, transfer it to a plate, add oil as needed and fry the next portion. Season the finished meat with salt and pepper and transfer it to the pan in which you will prepare the dish.

Strain the marinade and cook over low heat for 2-3 minutes.

Fry carrots in oil. Add the onion cut into rings and fry everything together. Add coarsely chopped garlic. Fry and transfer to the pan with the beef. Add the fried brisket there.

Pour the marinade and broth into the pan with the beef, cover with a lid, and bring to a boil. Reduce heat to low and simmer the meat for approximately 2.5 hours. If there is not enough water during stewing, add more broth.

Cut off the stems of the champignons, cut the large caps into several pieces, and discard the small ones completely. Lightly fry in 1 tbsp. oil, add to the meat approximately 30 minutes before cooking. Season to taste with salt.

While the meat is cooking, blanch carrots cut into large cubes for garnish and fry them in butter. Boil the potatoes separately.

When the meat is ready, you can strain the sauce that came out when stewing the meat to remove boiled vegetables from it. Boil the strained sauce to the desired mixture and return to the meat again.

Place a side dish on a plate - boiled potatoes and carrots, and place the meat in the sauce.

Beef Burgundy - traditional recipes for meat stewed in wine

Beef Bourguignon (Boeuf Bourguignon), an old common dish of French farmers, over time became part of the recipes that glorified the haute cuisine of France. The dish was born in Burgundy, a region where wine flows like a river, the summers are warm, and the winters are cold. Hearty dishes invented by local peasants many centuries ago helped to survive the cold. That’s why in Burgundy they not only drink wine, they also fry, bake and stew with it. Including beef, which is often hard and regular frying does not correct the situation.

Over time, Boeuf Bourguignon has undergone so many changes that the real recipe has long become a mystery. But it is reliably clear that wine sauce and the development of frying meat have been preserved from ancient times.

Burgundy beef does not cook as quickly as we would like, but it comes out so tasty and juicy that it is worth your time. In the traditional version, reddish wine is taken. But snow-white is also suitable, but in this case it is better to prepare the dish from veal.

French chefs recommend not using steamed beef for cooking, as the meat will become hard if stewed for a long time. Take aged, or frozen. The best part is the flesh from the shoulder and neck. A small amount of fat is welcome.

Beef stewed in Burgundy wine - recipe (step by step)

This recipe can rightfully be called traditional, but the version is lightweight and adapted for easy daily production. Below you will get acquainted with the most complete, traditional option.

• Beef shoulder – 1 kg
• Reddish wine – 750 ml.
• Bacon – 100 gr.
• Shallots – 2-3 pcs.
• Carrots – 400 gr.
• Garlic cloves – 3-4 pcs.
• Butter – 40 gr.
• Toma paste - large spoon.
• Flour – 2 huge spoons.
• Bouquet Garni.
• Olive oil, salt.

Cut the meat into small steaks (you can just cut it into pieces).

Peel the shallots and chop as finely as possible. Cut the bacon into small pieces.

Carrots can be cut into round pieces, or into sticks like the one in the photo.

Crush the garlic with a knife (just press the cloves a couple of times, it will give off a better smell).

Make a Garini Bouquet from fragrant herbs. Cut a small piece of leek and unwrap it. Place a sprig of parsley, rosemary, thyme and a stick of celery and a couple of bay leaves inside.

Add a little olive oil to the frying pan and add butter. Wait for it to bloom. Fold in bacon and shallot tenderloins. Fry until beautifully golden.

Place the pieces of beef into the roast. Continue cooking, frying the meat until lightly browned. There is no need to salt the dish yet.

Transfer the meat to a plate, do not remove the onions and bacon. Add carrots to them. Fry for a few minutes.

Add flour. First, one spoon, stir the contents, and add another. After a few minutes, move on to the next step.

Now comes the tomato paste. Add and stir. Cook for a couple more minutes.

Start adding reddish wine. Add in portions, without stopping stirring, so that no flour lumps remain. Continue until the wine is finished.

Season with salt and pepper and bring to a boil. Submerge the beef pieces until they are completely covered with the sauce.

Add garlic cloves and bouquet garni. Drown, cover with a lid. Leave to simmer over low heat. Or place it in the oven, there is no difference. Extinguishing time is 3 hours.

Video recipe for beef bourguignon from Julia Child

Anyone who watched the movie “Julie and Julie” probably remembered this dish. Would you like to cook and see for yourself the divine taste? I’m sharing a real “boeuf bourguignon” recipe from that Julia Child cookbook.

Beef Bourguignon - traditional recipe

There are so many creators, so many recipes that claim to be classics. I offer a difficult version of meat stewed in wine, but I advise you to take a risk by preparing a real French Boeuf Bourguignon. The ingredients include pearl onions, which you may not be able to find. Eliminate it from production. Some points, or more precisely, names, may be incomprehensible to you. Take a closer look at the little explanation to make it easier to navigate and prepare.

Bacon lardons. To prepare them, cut a piece of bacon into long strips, place in a small saucepan, add 2 liters of water (cool). Bring to a boil, cook slowly for 5-10 minutes. Afterwards, rinse with cool water and dry with a cardboard napkin.

Bouquet Garni. In France, this is a very popular herbal mixture. Typically, it includes parsley, bay leaf, thyme, clove buds, rosemary, allspice, and garlic cloves. Usually they are tied or put in a bag, but this is not an indispensable condition. You can make a bouquet on your own, excluding seasonings if you don’t find something.

Broth for Burgundy meat.

• The meat created for cooking the broth is first fried in sunflower oil along with the bone. Add coarsely chopped celery root, carrots and onions to the pan. After frying briefly, place the contents of the pan in the oven for half an hour to simmer at 240 o C.
• Then put everything into a saucepan, fill with water, completely covering the contents. Add leeks, finely chopped tomato, bouquet garni, a couple of garlic cloves and celery stalks.
• Boil for 20-30 minutes, then strain and use to prepare beef.

Now that you are fairly armed with knowledge, let’s move on to specifically making meat in Burgundy style.

• Beef sliced ​​– 800 gr.
• Broth – 250 ml.
• Bouquet Garni.
• Onions, onions - 2 medium specimens.
• Pearl onions, canned – 150 gr.
• Carrots – 2 small.
• Tomatoes – 150 gr.
• Mushrooms – 300 gr.
• Bacon lardons – 6 pcs.
• Butter – 2 tablespoons.
• Flour – 2 tablespoons.
• Sunflower oil – 3-4 tablespoons.
• Reddish dry wine – 400 ml. + 100 ml.
• Salt pepper,

1. Cut the beef slices into portions. Dry with napkins.
2. Heat oil in a frying pan and quickly fry the lardons. Transfer them to a plate. Place the meat pieces in their space. Fry on both sides.
3. Place the browned meat and lardons into the pan. Pepper and add salt.
4. Instead of meat, place randomly chopped carrots and onions in the pan. Fry, add to the pan with the meat.
5. Pour 400 ml into a hot frying pan. wine, after a few minutes pour it into the pan. Next, add the bouquet of garni and tomatoes to the pan, pour in the pre-prepared broth.
6. Place the pan on the highest heat possible. After boiling, reduce the heat. Simmer the meat for 1.5-2 hours. The pan can be placed in the oven at 180 o C.
7. After this time, remove the beef. Strain the purchased wine sauce. Add another 100 ml to it. guilt.
8. Place a portion of butter in a frying pan and melt it. Add flour and fry briefly, breaking up any lumps. Add to the sauce to thicken it.
9. In a little bit of oil, fry the sliced ​​mushrooms. Add to meat.
10. Instead of mushrooms, place pearl onions. Fry lightly and add to the meat.
11. Combine the meat with the prepared thick sauce. Cover with a lid and place in the oven for 20-30 minutes at 170 o C.

Video with a recipe for beef bourguignon from Ilya Lazerson

This unique dish, which is proudly served in French restaurants, can be prepared without the help of others. There is nothing particularly complicated about stewing beef in wine, as you will see if you watch the video closely. Thanks to the advice of the eminent chef, the meat comes out incredibly tender. Bon appetit!