Traditional burgundy beef

Hello greedy friends

I propose to make a classic of French cuisine and more precisely Burgundy, you guessed it, it's a beef bourguignon

Preparation: 45 minutes

Cooking 2:30 minutes

Serves 4

  • 1 kg of ox-fighting or curd
  • 800g potatoes
  • 80g smoked breast
  • 8 carrots
  • 1 onion
  • 2 cloves of garlic
  • 70 cl pass-all-grain (Burgundy wine)
  • 40 cl beef stock
  • 1 bouquet garni
  • 2 cloves
  • Oil
  • 1 tbsp flour
  • Salt, pepper


Step 1

The day before, peel, wash and cut the carrots into slices. Peel and mince garlic and onion

Combine in a large bowl and add the meat, wine and bouquet garni. Season with salt and pepper,

Add cloves, cover and marinate for 1 night in the refrigerator.


Step 2
The next day, heat the oil in a casserole. Drain the meat pieces, separating the marinade and the aromatic filling.

Sauté the meat for about 10 minutes. Add the smoked bacon, prolong the cooking time for 2 minutes. Singer of flour, mix and scorch 2 min.

Step 3
Then add the aromatic filling, mix and wet with the marinade then add the brothSison with salt and pepper, bring to a boil and cook 2 hours simmering.

Step 4
30 min before the end of cooking the meat, wash and peel the potatoes, steam them for 20 minutes.

Serve beef bourguignon in a serving dish with steamed potatoes


Food accord 

For this kind of dish, you can use the same wine served for the marinade: a burgundy pass-all-grain or a Côtes de Nuits Villages, always from Burgundy

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