Beef Bourguignon is a legendary French recipe where beef is braised in red wine (ideally Burgundy) and beef broth, with the addition of garlic, onions, carrots, aromatic herbs, and mushrooms. This dish is a true symbol of French cuisine, combining the simplicity of peasant traditions with the sophistication of culinary art.
Its origins trace back to peasant cooking. Slowly braised meat was the perfect way to tenderize tough cuts of beef that would otherwise be difficult to cook. Over time, this simple dish became a culinary classic in France. It is believed that the first authentic recipe belongs to Auguste Escoffier, a renowned chef. However, modern versions of the dish have undergone changes due to updated kitchen equipment and the availability of different ingredients.
Why is it so delicious?
The secret lies in the slow braising process. The meat becomes incredibly tender, while the wine and broth create a rich, deep flavor. The addition of mushrooms, vegetables, and herbs makes the dish aromatic and multi-layered.
Serving suggestion:
Beef Bourguignon is best served with mashed potatoes, fresh bread, or pasta. And, of course, don’t forget the red wine—it’s not just in the dish, but also in your glass!
Enjoy this French classic, which captivates with its taste and history.
- 1.5 kg beef tenderloin
- 150 g of bacon with layers
- 300 g fresh mushrooms
- 2 onions, peeled and chopped
- 2 carrots, peeled and chopped
- Sea salt and freshly ground black pepper
- 2 tablespoons tomato paste
- 400 ml of red wine
- 250 g beef broth
- A few tablespoons of flour
- Bay leaf and thyme
- A few cloves of garlic, peeled
- Olive oil
Start by slicing the bacon into strips and frying it in olive oil in a heavy-bottomed pot or Dutch oven. Once the bacon is crispy, remove it and set it aside. In the same fat, sauté the carrots and one onion until they become soft. Add the diced beef, increase the heat, and sear the meat until it develops a light golden color.
Return the bacon to the pot, then sprinkle the meat and vegetables with flour and mix everything well. Season with salt and pepper, cover, and let it simmer on low heat for 5 minutes. Next, pour in the red wine and beef broth, and add tomato paste, bay leaf, thyme, and garlic. Bring the mixture to a boil, cover the pot, and transfer it to an oven preheated to 180°C (350°F). Let it bake for 1.5 hours.
While the beef is cooking, sauté the mushrooms and the second onion in a separate pan for about 3 minutes. Add them to the pot with the meat 30 minutes before the end of the cooking time.
Once done, remove the pot from the oven and let the dish rest for a few minutes. Serve it hot, garnished with fresh herbs for an extra touch of flavor.
Start by slicing the bacon into strips and frying it in olive oil in a heavy-bottomed pot or Dutch oven. Once the bacon is crispy, remove it and set it aside. In the same fat, sauté the carrots and one onion until they become soft. Add the diced beef, increase the heat, and sear the meat until it develops a light golden color.
Return the bacon to the pot, then sprinkle the meat and vegetables with flour and mix everything well. Season with salt and pepper, cover, and let it simmer on low heat for 5 minutes. Next, pour in the red wine and beef broth, and add tomato paste, bay leaf, thyme, and garlic. Bring the mixture to a boil, cover the pot, and transfer it to an oven preheated to 180°C (350°F). Let it bake for 1.5 hours.
While the beef is cooking, sauté the mushrooms and the second onion in a separate pan for about 3 minutes. Add them to the pot with the meat 30 minutes before the end of the cooking time.
Once done, remove the pot from the oven and let the dish rest for a few minutes. Serve it hot, garnished with fresh herbs for an extra touch of flavor.
