A recent poll made by the Toluna Institute for Nestlé France found out that one in four French people considers Bœuf Bourguignon to be the national dish.
Beef Bourguignon is a delicious stew made out of beef, wine, carrots and lots of other delicious things. It is a winter favourite thanks to its comforting smell and warming hearty taste.
Here is the recipe for this French favorite.
Ingredients (6 servings)
1.5kg of shin beef
|2 garlic cloves|
200g of bacon strips
60g of flour
60g of butter
50cl Burgundy red wine
10 small onions
50cl beef stock (2 cubes in 50cl of boiling water)
250g button mushrooms
1 bouquet garni
Salt & pepper
1 – Cut the beef into cubes and peel the onions. Peel and cut the carrots into slices (not too thin). Peel the garlic and cut into slices as well.
2 – Heat a large casserole dish and add the butter. Once melted, add the whole onions and the bacon strips, stir them constantly until they are lightly brown then take them off and save them for later.
3 – In the same casserole dish, fry the meat. Add the carrots and let them brown for 5 more minutes.
4 – When the meat is browned all over, sprinkle the flour and let it turn brown while continuously stirring.
5 – Pour the beef stock. Use a spoon to scrape the caramelised cooking juices from the bottom of the pan, add the bacon strips and onions and then pour the red wine. Add salt and pepper to your liking as well as the bouquet garni and the garlic. Bring to boil. Cover and let simmer for at least 2 hours.
6- After these 2 hours, add the sliced mushrooms and let it stew for an additional half-hour. The sauce shouldn’t be too thick. If it is, you can always add a bit of water. Take off the bouquet garni and serve in a large plate with steamed potatoes.