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Beef bourguignon Bordeaux-style Recipe
Beef bourguignon Bordeaux-style
Vincent Poussard, L'Auberge Girondine – Bordeaux
Vincent Poussard, L'Auberge Girondine – Bordeaux
Flavors of Bordeaux
Total time: more than 2 hours

Prep. time: 30 minutes
Marinating time: 48 hours (optional)
Cooking time: 2 hours

Difficulty: Easy
Chef's Note

Here's a Bordeaux-style take on a classic recipe.

You can reduce the marinating time, but bear in mind the guideline that meat is always more tender and flavorful after a long marination.

Remember, too, that beef bourguignon, like many braised dishes, is even better reheated, so it can be prepared in advance. 

For 4 servings

- 1.5 l / 6 cups red wine (Bordeaux)
- 2 onions
- 4 "sables des Landes" carrots
- 2 stalks of celery
- 3 garlic cloves
- 1 sprig of thyme
- 2 cloves
- 10 crushed peppercorns
- flat-leaf parsley
- 3 Tbsp. oil

- 1.5 kg (3.3 lb) beef chuck
- 12 unpitted Agen prunes
- 2 onions
- 1 glass of armagnac
- 150 g (5 oz.) smoked bacon
- 1 Tbsp. lard or duck fat
- 1 Tbsp. flour
- 20 g butter
- 1 bouquet garni

 48 hours in advance

  1. Peel and finely chop the vegetables for the marinade.
  2. Sauté in oil over low heat. Add the wine and vinegar.
  3. Add the aromatics and simmer for 30 minutes. Cool.
  4. Cut the meat into cubes and place in the marinade in a large bowl. Marinate in the refrigerator for 48 hours.

The day of cooking

  1. Plump the prunes in the armagnac. Drain the meat.
  2. Peel the onions and set aside.
  3. In a Dutch oven, preferably cast iron, melt the lard and brown the meat, then the bacon pieces and onions.
  4. When everything is nicely browned, sprinkle with flour and mix well without browning the flour.
  5. Strain the marinade and pour over the meat.
  6. Season with salt and pepper and add the bouquet garni.
  7. Cover the Dutch oven and simmer over low heat for 90 minutes.
  8. Trim the ends of the mushroom stems and sauté in butter.
  9. Add the prunes and mushrooms to the pot and cook 30 minutes longer. 
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