Beef Bourguignon (Grandma's Recipe)
Beef bourguignon is the very embodiment of traditional French cuisine, simmered with care and love to obtain melt-in-your-mouth meat and a fragrant red wine sauce. For 4 people, here's an adapted version that promises authentic flavors!
- large casserole dish
- chef's knife
- cutting board
- wooden spoon
- Skimmer
- 1 kg of braising beef (shin, chuck or brisket)
- 100g smoked bacon lardons
- 1/2 bottle of red wine (Burgundy preferred)
- 2 carrots
- 1 onion
- 1 clove of garlic
- 150g of button mushrooms
- 1 bouquet garni (thyme, bay leaf, parsley)
- 1 tablespoon of flour
- 20 cl of beef broth
- olive oil
- salt and pepper
Preparing the meat and vegetables : Cut the beef into approximately 5 cm cubes. Peel the carrots and slice them. Finely chop the onion and crush the garlic.
Brown the meat: In a casserole dish, heat a drizzle of olive oil. Brown the pieces of beef on all sides, then remove them and set aside.
Sauté the bacon and vegetables: In the same pot, add the bacon, onion, and carrots. Sauté until the onion becomes translucent. Then add the crushed garlic.
Sprinkle with flour: Return the meat to the pot, sprinkle with flour and mix well to coat everything. This will help thicken the sauce.
Add the wine and stock: Pour the red wine and stock over the meat and vegetables. Add the bouquet garni, salt, and pepper. Bring to a boil, then reduce the heat and cover.
Simmer slowly: Let it simmer over low heat for about 2.5 to 3 hours, until the meat is tender.
Add the mushrooms: 30 minutes before the end of cooking, add the quartered mushrooms. Cook until tender.
Serving suggestion: Serve hot, accompanied by steamed potatoes, pasta, or even homemade mashed potatoes.
Grandma's advice
- Prepare it the day before for even more flavor. Slow-cooked dishes are even better reheated!
- Choose a good Burgundy wine to enhance your dish.
The benefits of beef bourguignon: why this dish is good for you!
Beef bourguignon, besides being a delight for the taste buds, holds true treasures for your health. Here's why this great classic of French cuisine deserves a place on your table:
| Benefit | Why this is good for you! |
|---|---|
| Quality proteins | Beef is rich in complete proteins, perfect for nourishing your muscles and giving you energy after a long day. Ideal for feeling full! |
| Source of iron and B vitamins | A dish rich in heme iron, easily absorbed by the body, as well as vitamin B12, essential for energy and a healthy brain. |
| Vegetables rich in fiber | Carrots, mushrooms, and onions provide a good dose of fiber. Your digestion will thank you, and your stomach will feel light, even after a large meal. |
| Antioxidants in red wine | Red wine provides polyphenols like resveratrol, powerful antioxidants that protect your body from free radicals. And don't worry, the alcohol evaporates! |
| A balanced meal | This dish harmoniously combines protein, vegetables, and a touch of healthy fats for a complete and nutritious meal. And you can say goodbye to cravings! |
| Slow and gentle cooking | Simmered for several hours, this dish retains essential nutrients while enhancing the flavors. No need to add much fat. |
Tips for a successful beef bourguignon!
Here are my little secrets to enhance this dish and impress your guests!
| Trick | Why does this change everything? |
|---|---|
| Choose a good cut of meat | Choose cuts suitable for braising, such as chuck, brisket, or round of rump. These will become incredibly tender after long cooking. |
| Marinate the meat in the wine | If you have the time, marinate the meat in the red wine and herbs for a few hours, or even overnight. This enhances the flavors! |
| Sear the meat before cooking | Brown the beef pieces over high heat before letting them simmer. This caramelizes the surface and adds an irresistible flavor to your dish. |
| Use a quality wine | Don't skimp on the quality of the wine! A good Burgundy makes all the difference and will give you a rich and flavorful sauce. It doesn't need to be a grand cru, but a decent wine is a must. |
| Add the mushrooms at the end | To keep them tender and prevent them from falling apart, add the mushrooms during the last 30 minutes of cooking. They will retain all their flavor. |
| Slow and gentle cooking | The secret to a successful beef bourguignon is patience. The slower the cooking, the more tender the meat will be and the richer the sauce. Allow at least 3 hours. |
What is the most tender cut of meat for a perfect beef bourguignon?
For a melt-in-your-mouth texture, you need cuts of meat rich in collagen, which will break down slowly during cooking. Chuck roast, rump, silverside , or neck are perfect choices.
Don't be fooled by their initially firm appearance: after a few hours of simmering, these pieces transform into tender, flavorful meat that literally melts in your mouth. That's the magic of beef bourguignon!
Why is the meat tough in my beef bourguignon?
Your meat was probably cooked too quickly or at too high a temperature. The secret to a perfect beef bourguignon lies in slow, gentle cooking. Cooking over too high a heat causes the meat fibers to contract, making it tough.
To avoid this, simmer your dish at a low temperature for 2 to 3 hours . This is the time needed for the collagen to transform into gelatin, resulting in incredibly tender meat. Patience is key!
Which wine should you choose for an unforgettable beef bourguignon?
Wine is the soul of beef bourguignon! Traditionally, a red Burgundy to stay true to the original recipe. Wines like a Gevrey-Chambertin, a Nuits-Saint-Georges , or a Morey-Saint-Denis are perfect.
They bring rich aromas and balanced tannins that enhance the meat and sauce. You don't need a grand cru, but choose a decent quality wine to ensure the result meets your expectations. And if you don't have a Burgundy on hand, a well-structured red wine will do just fine!
What cuts of meat make for a successful beef bourguignon?
Opt for cuts like the round, chuck, brisket, or short ribs. These lean cuts, rich in collagen, transform into a truly melt-in-your-mouth delight after several hours of cooking.
You can also add more gelatinous cuts, like oxtail, for an even creamier sauce. With these cuts, your beef bourguignon will be a real success!