|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.
Grocery Shopping During the COVID-19 Pandemic
- Wear a mask and gloves if possible and bring your own bags
- Do not spend too much time in the store
- Go to the store once a week or the minimum
- Don’t buy more than you need
- Keep a safe distance from others
- Wash your hands once you get home
- Clean the kitchen surfaces with washing solutions
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)
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.