|Le Boeuf Bourguignon|

Traditional French food : Bœuf Bourguignon is a beef stew recipe, traditional from Burgundy cuisine, cooked in red Burgundy wine, with a garnish of mushrooms, carrots, small onions and bacon. There are many variations of accompaniment with, for example, potatoes or pasta. The most common in France is potatoes.

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To convert “g” into cups, you may go to this website: https://www.thecalculatorsite.com/cooking/cups-grams.php

Bœuf Bourguignon Traditional French food Ingredients

Ingredients for 6 people

  • 1.5 kg beef for bourguignon
  • 200 g bacon
  • 60 g butter
  • 10 small onions
  • 2 carrots
  • 2 cloves garlic
  • 60 g flour (4 tablespoon)
  • 2 large glasses of red wine (50 cl) Bourgogne (obviously)
  • 2 large glasses of meat broth (2 cubes of beef broth for 50 cl = 1/2 liter of water)
  • 250 g mushrooms
  • 1 bouquet garni (bundle of fresh herbs such as parsley, herbs of provence)
  • salt
  • pepper

Traditional French food le boeuf Bourguignon PARIS BY EMY Paris Trip Planner

Step 1 Bœuf Bourguignon Traditional French food

Cut the beef into 3 to 4 cm cubes. Peel the onions without skinning them. Peel and cut the carrots into not too thin rings (2mm minimum). Peel the garlic and remove the germ.

Step 2 Golden onions and bacon

In a large casserole dish, melt the butter. Add the whole onions and the bacon. Sauté, stirring constantly. When they are golden, remove them with a skimmer and set aside.

Step 3 Meat and carrots

In the same casserole dish, brown the pieces of meat over high heat. Add the carrots, and brown for another 5 min.

Step 4 Red wine, meat 3 hours simmering

Pour the broth (which you will have prepared by melting the 2 cubes of meat broth in 50 cl of boiling water). Scrape the juices well. Return the bacon and onions to the casserole dish. Pour the red wine. Season with salt and pepper and add the bouquet garni and the crushed garlic cloves. Bring to a boil. Cover and simmer gently for 3 hours (small broths).

Step 5 Stew with pasta or potatoes

At the end of this time, add the minced mushrooms, and cook for another half an hour. Remove the bouquet garni and pour into a dish Serve with pasta (tagliatelle for example), or steamed potatoes (the sauce should be thick. You can add a little water).

Traditional French food from Burgundy

This traditional French food is a traditional Sunday dish. The Boeuf Bourguignon is a dish originating from Burgundy, France. It takes its name from the two Burgundian products that make it up: beef and red wine. Burgundy is traditionally renowned for its cattle breeding, in particular Charolais from the Charolais region, and the reputation of the wines from its vineyard, in particular wines from the Côte de Nuits vineyard and the Côte de Beaune vineyard. Burgundy beef is an emblematic dish of Burgundian cuisine and its terroir. Overall, it is a traditional French dish, nationwide.


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