Beef Bourguignon comes from Bourgogne, a French region really famous for its wine and ox breeding. Beef Bourguignon is originally made with red wine from Bourgogne; but to be honest you can use any red wine you want, it doesn’t matter. If you find a good Bourgogne, I suggest you to drink it while eating your Beef Bourguignon rather than using it for the dish. I usually keep corked red wine and use it then for stews or tomato sauce. I love cooking with white and red wine. You might want to have a look at the braised carrot beef stew as well!
Beef Bourguignon Recipe – a famous French recipe
Ingredients
- 1.2 kg pot roast beef 2.64 lb.
- 200 gr salty streaky bacon 7.14 oz.
- 40 cl red wine 1.6 cup or 13.3 oz.
- 40 cl water 1.6 cup or 13.3 oz.
- 5 carottes
- 1 onion
- 250 gr white button mushrooms 8.92 oz.
- 6 spring onions
- 2 garlic cloves
- 1 bouquet garni
- 4 tablespoons flour
- salt
- pepper
Instructions
- Dice beef in large block and salty streaky bacon. Peel and slice big onions and garlic.
- Heat a large casserole dish with olive oil. Brown meat on all side on medium heat. Reserve.
- Brown onions, garlic and bacon. Add beef meat. Then add flour, mix and cover with water and red wine. Add salt, pepper and bouquet garni. Cover and leave to cook for 1 hour on low heat. In the meantime, peel springs onions. Wash and slice mushrooms. Peel and cut carrots in stick.
- Add carrots, spring onions, mushrooms and leave to cook for 1 hour 30 minutes until beef meat melt in your mouth.
- Beef Bourguignon is delicious associated with fresh pasta, wild rice or mashed potatoes. Your call.
![[FR] [English below] ◾️ #Concours ◾️ – Mon compte Instagram vient d’atteindre les 10'000 followers et pour vous remercier de votre soutien : un concours.
Je vous propose de remporter en avant-première mon premier e-book version papier auquel je rajouterais quelques petites surprises.
Pour participer, il suffit de :
1-S’abonner à mon compte @frenchgirlcuisine (si ce n’est pas déjà le cas)
2-Taguer dans les commentaires au moins deux personnes avec lesquelles vous aimeriez cuisiner ou déguster une de mes recettes
3-BONUS : Si vous souhaitez une chance supplémentaire de gagner, n’hésitez pas à partager cette photo en story (sans oublier de me mentionner pour que je le vois).
Le concours prendra fin samedi 28 novembre à minuit et est ouvert à toute personne résidant en Suisse, France métropolitaine et Belgique.
Je tirerais au sort 3 participants.
Bonne chance à tous et merci encore pour votre soutien. Sans vous, je n'aurais pas tenu aussi longtemps et je ne prendrais pas autant de plaisir en cuisine💗.
J'en profite pour reposter mon vacherin glacé à la mandarine, un délicieux dessert pour les fêtes.🎄
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[EN] ◾️ #Contest ◾️ - My Instagram account has just reached 10,000 followers and to thank you for your support: a competition.
I suggest that you win a preview of my first paper version e-book (French only) to which I would add some little surprises.
To participate, all you need to do is:
1-Subscribe to my @frenchgirlcuisine account (if this is not already the case)
2-Tag in the comments at least two people with whom you would like to cook or taste one of my recipes
3-BONUS: If you would like an extra chance to win, please share this photo as a story (don't forget to mention me so I can see it).
The competition will end on Saturday November 28 at midnight and is open to anyone residing in Switzerland, mainland France and Belgium.
I would draw 3 participants at random.
Good luck everyone and thank you again for your support. Without you I won't have last long and wouldn't have so much fun in the kitchen 💗.
I take this opportunity to repost my frozen mandarin vacherin, a delicious dessert for the holidays.🎄](https://frenchgirlcuisine.com/wp-content/plugins/instagram-feed/img/placeholder.png)
perfect recipe! (I personally don’t care for cellary in B.B. Many recipes call for it, but i like that you do not.)