Beef bourguignon Recipe
Beef bourguignon
Flavors of Burgundy
Total time: more than 2 hours

Preparation time: 15 minutes
Cooking time: At least 3-4 hours
Cost: Reasonable
Difficulty: Very easy

Difficulty: Easy
Chef's Note

A perfect dish for a cold winter's day, this classic is easy to prepare and can wait on the stove until your guests are ready to eat. What's more, you can make it a day ahead: it is even better reheated!

I like to get a nice piece of marbled beef from the butcher (almost impossible to find in large supermarkets): it may cost a bit more, but it will be meltingly delicious.

For 4 people

- 1 kg stewing beef
- ½ bottle red Burgundy wine
- 4 onions
- 8 carrots
- 250 g mushrooms
- 2 shallots
- 1 clove garlic
- 2 strips of pork fat
- 100 ml cognac
- 2 tbsp. oil

  1. Cut the meat into cubes or slices; chop all the vegetables into fairly large pieces;
  2. pour the oil into a large casserole; line the bottom with a strip of fat; place a layer of carrots on top; add a layer of meat; season with salt and pepper;
  3. add half of the other chopped vegetables (onions, mushrooms, shallots); then a layer of meat; add another layer of vegetables and a final layer of meat;
  4. season with salt and pepper; lay the second strip of pork fat on top; pour the red wine and cognac over top and let simmer for several hours over low heat.
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