Recipe: Beef Bourguignon
Beef Bourguignon is a typical French family dish. It originated as a recipe of Burgundian farmers. It is from there that the recipe gets its name. For a big increase in flavor, soak the beef in the wine for at least half a day (or overnight) before you begin cooking.
Ingredients for 6 people:
- 3 lbs beef chuck
- ½ lb bacon
- 4 tbsp butter
- 10 pearl onions
- 2 carrots
- 2 cloves garlic
- ½ cup flour
- 2 large glasses of red wine (Burgundy, of course!)
- 2 cups beef broth
- ½ lb mushrooms
- Salt and pepper, to taste
Cut the beef into 1.5” cubes. Peel onions without skinning them. Peel and slice the carrots. Peel the garlic.
In a large pot, melt the butter. Add the whole onions and bacon. Keep an eye on it, stirring constantly. When browned, remove with a slotted spoon.
In the same pan, add the pieces of meat over a brisk heat. Add carrots, and cook for about 5 minutes. Sprinkle the meat with flour and brown on all sides by stirring regularly.
Add the beef broth to the pan and scrape the bottom well. Put the bacon and onions back in the pan. Add the red wine, salt and pepper. Bring to a boil. Cover and let simmers lowly during 3 hours.
After the mixtures has simmered for 3 hours, add the thinly sliced mushrooms, and cook for another half hour. The sauce should start to thicken; If it gets too thick, just add a little water.
Serve with pasta (tagliatelli) or potatoes.