Boeuf Bourguignon

Beef bourguignon, also called beef Burgundy, and boeuf à la Bourguignonne, is a well-known, traditional French recipe. The dish originates from the Burgundy region (in French, Bourgogne) which is in the east of present-day France. It is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavored with garlic, onions and a bouquet garni.

  1. 1 large Tomato
  2. 1 large onion
  3. 6 stalks parsley
  4. 6 stalks thyme
  5. 5 bay leaves
  6. 6 cloves
  7. 4 cubes beef bouillon
  8. 2 large carrots
  9. 14 oz beef cubes (beef tenderloin or fillet – usually 200g per persons – I usually make a little extra since it stays good in the fridge for up to 4 days)
  10. 1 1/2 liter Burgundy wine
  11. salt
  12. pepper
  1. Marinate beef in 750ml of wine for 24 hours / leave in fridge
  2. Finely chop tomato Slice carrot lengthwise and cut into thirds Slice onion in half and insert the cloves into the onion
  3. Remove beef cubes from marinade and blot dry with paper towels
  4. Fry beef cubes in a pot around 5-10 minutes (high heat with a bit of olive oil)
  5. Remove beef from pot and fully coat with flour
  6. Put beef with leftover marinade wine in a clean pot along with the above chopped veggies as well as the parsley thyme bay leaves remaining 750ml of wine beef bouillion salt pepper
  7. Slow cook on extremely low heat for 3 hours (2 is possible as well but beef turns out softer after 3 hours)

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