Name: Traditional Beef Bourguignon Recipe
Prep time: 20 min
Cook time: 180 min
Yield: 6 servings
Ingredients: 1.5 kg of beef collar; 2 carrot; 1 onion; 30 g of flour; 2 garlic clove; 1.5 liter of red wine; 3 cl of sunflower oil; 40 cl of veal stock; 150 g of pork belly; 150 g of pearl onion; 150 g of button mushroom; 1 tablespoon of powdered sugar; 20 g of unsalted butter; 3 cl of olive oil; salt (according to taste); pepper (according to taste); parsley (according to taste)

Traditional Beef Bourguignon Recipe

Traditional Beef Bourguignon Recipe. Easy and quick to make, flavorful and healthy. Ingredients, preparation, and related recipes.

Beef

Course: Main course

Preparation time: 20 minutes

Cooking time: 180 minutes

Instructions

1. The day before, cut and lightly trim the meat.
2. Peel and cut the carrots and onion into large pieces.
3. Peel and remove the garlic cloves' sprouts.
4. Put the meat and garnish in the red wine and let it marinate overnight in the refrigerator.
5. On the day, prepare the meat. Drain the meat and garnish, keeping the wine.
6. Separate the garnish and the meat.
7. Remove the parsley leaves, keep the stems for cooking, and the leaves for garnishing.
8. In a hot casserole dish, add sunflower oil and brown the meat pieces for about a minute on each side.
9. Add the aromatic garnish, season with fine salt, and let it cook gently for 3 minutes.
10. Add the flour and cook for another minute while stirring to incorporate it well into the mixture.
11. Pour in the red wine and then the veal stock.
12. Add the parsley stems and add water if necessary. Bring to a boil, then reduce the heat and simmer covered for 2 hours and 30 minutes.
13. When the meat is cooked, remove it from the casserole. Strain the sauce through a sieve to filter it and add salt and pepper.
14. Prepare the garnish. Soak the pearl onions in warm water for 5 minutes, then peel them.
15. Peel the mushrooms with a knife.
16. Cut the bacon into lardons.
17. Place the pearl onions in a pan, add water halfway up, butter, and sugar.
18. Cover with parchment paper and cook until all the water has evaporated.
19. When the sugar starts to caramelize, add 1 tablespoon of water and coat the onions well with caramel.
20. In a pot of cold water, put the bacon and boil it to blanch it.
21. Drain the bacon well and brown it in a hot non-stick pan. Reserve on paper towels.
22. In the same pan, add a drizzle of olive oil and sauté the mushrooms to brown them. Set aside.
23. For garnishing, finely chop the parsley leaves.
24. In a dish or mini cocottes, place the meat, pour the sauce over it, and arrange the garnishes.
25. Enjoy in moderation.