Boeuf bourguignon
Boeuf Bourguignon is a classic French stew known for its rich flavor and tender pieces of meat. Originally from the Burgundy region, the recipe combines succulent beef, red wine and aromatic spices to create an incomparable taste experience. Perfect for special occasions or a cozy dinner, Boeuf Bourguignon impresses with its depth and complexity. In this guide, we show you step by step how to prepare this culinary masterpiece.
Preparation time 30 minutes
Cooking time 3 hours
Ingredients
Ingredients for 6-8 portions
- 1 kg meat from the beef shoulder
- 1 tbsp flour
- 2 tbsp tomato puree
- 2 carrots
- 1 celeriac
- 2 onions
- 1 bottle Burgundy red wine
- 1 l beef stock
- 150 g bacon
- 10 mushrooms
- 6 shallots
- 500 g floury potatoes
- 200 ml milk
- A little butter
- Bay leaf
- Parsley
Preparation
- Cut the meat into large cubes.
- Heat plenty of clarified butter in a pan and sear the meat in it.
- Remove the meat and set aside.
- Cut the carrots and a quarter of the celery into walnut-sized pieces.
- Sauté the vegetables in the same pan.
- Add the tomato purée and caramelize briefly.
- Dust over the flour and stir in.
- Deglaze with a glass of red wine and remove the roasted aromas from the bottom with a wooden spatula.
- Gradually add more red wine and reduce until there is about 200 ml left in the bottle.
- Finely dice the onions and add to the pan.
- Return the browned meat to the pan.
- Pour in the beef stock and the remaining 200 ml red wine.
- Simmer for approx. 3 hours or cover and cook in the oven at 175 degrees for 3 hours.
- Remove the meat from the stock and pass the sauce through a sieve.
- Season the sauce to taste and reduce a little more.
- If you like the sauce particularly creamy, you can pass the cooked vegetables through a sieve into the sauce.
- Return the meat to the sauce and leave to infuse.
- Peel the potatoes, cut into quarters, boil in salted water until soft and drain.
- Mash the potatoes with a potato ricer to a coarse cream.
- Lightly brown the butter in a pan, deglaze with milk and season with salt and pepper.
- Slowly stir the potatoes into the butter and milk mixture.
- Peel the shallots and halve lengthwise.
- Fry the shallots in a pan until golden brown and deglaze with a little red wine.
- Sauté the shallots for about 10 minutes and set aside.
- Cut the bacon into slices and fry until crispy.
- Quarter the mushrooms and add to the bacon in the pan.
- Finally, add the shallots and season with salt, pepper and chopped parsley.
