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Cooking Time
2 h. 30 min.
Serves
6
Difficulty
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About This Recipe
Boeuf Bourguignon, the classic recipe for which we will try to recreate for you, is perhaps one of the most famous dishes of France. It would not be an exaggeration to say that the best dishes of French cuisine were born on the peasants' table. What to do with tough beef to make it tender? Naturally, cook it longer. And if you add root vegetables and aromatic herbs from the peasant garden, the dish will become appetizing and hearty. But if you stew this entire set of ingredients in wine instead of water, it turns into the most aromatic and exquisite dish. In Burgundy, there has never been a problem with red wine. Of course, for Boeuf Bourguignon, we should ideally take a bottle of Burgundy wine, but we will make an allowance and use any trusted red dry wine — inexpensive but of good quality. The kind you would enjoy drinking on its own, and not the kind that somehow didn't quite suit your taste.
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 18
Serves:
Boneless beef (neck, shoulder) - 1 kg
Dry red wine - 750 ml
Tomato 3 pcs. - 400 g
Medium carrots 2 pcs. - 200 g
Onions 2 pcs. - 150 g
Beef broth 1 cup - 250 ml
Salted brisket - 200 g
Fresh small champignons - 200 g
Vegetable oil 2 tbsp. l. - 35 g
Butter - 40 g
Onion sets or small shallots - 200 g
Flour - 25 g
Bay leaf - 1 pcs.
Black peppercorns - 8 pcs.
Garlic - 2 clove
Thyme (thyme) - 2 bunch
Ground black pepper - to taste
Salt - to taste
Nutrition Facts
Serves:
🥓
Fat
247г
🍚
Carbohydrates
336г
🥩
Protein
333г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Cut the beef into fairly large pieces - almost like a shish kebab, season with salt and pepper, roll in flour. Fry the meat in a heatproof pan in vegetable oil until brown. Place on a plate.
Step 2
Cut the onion into half rings, the carrots into cubes, and chop the garlic. Cut the tomatoes into slices. Place the onions, carrots and garlic in the pan where the meat was fried.
Step 3
Fry vegetables, stirring, for 5 minutes. Add tomatoes and cook for another 5 minutes. Pour in half the wine, bring to a boil and simmer for 5 minutes.
Step 4
Pour a glass of beef broth and the remaining wine into the pan with vegetables and bring to a boil. Return the pieces of meat to the pan. Tie the thyme, peppercorns and bay leaves into a linen bag and place it there. Cover the pan with a lid and place in an oven preheated to 160°C for 2–2.5 hours.
Step 5
While the meat in wine is simmering in the oven, prepare a dressing of mushrooms, small onions and bacon. To clean the onions, place them in boiling water for 1 minute, then drain them in a colander and rinse them with cold water. The skin will come off easily.
Step 6
Cut the brisket into thin strips. Pour some vegetable oil into a frying pan and fry the pieces in it until crispy. If the brisket is fatty, then you don’t need to add oil. Remove the cracklings to a plate with a slotted spoon.
Step 7
Add butter to the fat rendered from the brisket, place whole onions and mushrooms in the pan. Fry for 5-7 minutes, stirring regularly, until golden brown. Season with salt.
Step 8
Remove the pan with meat from the oven. Remove the spice sac from the sauce. Add cracklings, onions and mushrooms to the pan. Stir, bring to a boil and simmer over low heat for another 10 minutes.
Enjoy your meal!
Follow the instructions step by step