Beef Bourguignon recipe | Office de tourisme d'Autun et du Grand Autunois Morvan

Bœuf Bourguignon is a traditional Burgundian dish. Discover how to prepare this dish based on beef estouffade, cooked in red wine and garnished with carrots, mushrooms, onions and bacon. There are many variations.

Serves 6

Preparation time: 40 min / Cooking time: 2h30

Difficulty level: easy

Getting started

I need

1.5 kg beef bourguignon
200g bacon
60g butter
10 onions
2 garlic cloves
2 carrots
60g flour (4 tablespoons)

1.5 L Burgundy red wine (of course!)
250g mushrooms
coriander
mignonette
salt
cooking oil

The Chef's advice

1/ if you prefer a more noble ingredient, use beef cheek 2/ choose a strong wine (around 13°-14°) 3/ wet the meat well to prevent it from drying out 4/ keep the meat warm by letting it soak in the sauce 5/ use a blender to make the roux 6/ cook for at least 2 hours over low heat, the slower the better 7/ the ideal is to prepare the dish the day before and reheat it.

Preparation

Here we go!

Cut the beef into 3 to 4 cm cubes. Peel the garlic, taking care to remove the germ, and roughly chop the onions and carrots. Set aside the mushrooms, spring onions and bacon. Heat a little oil.

In a large casserole, brown the meat over a high heat and, after a few minutes, add the onions and carrots.

Brown the onions, stirring regularly, and add the coriander. When golden, stir again and add the red wine, moistening to the brim.

Season with salt and pepper, cover and bring to the boil.

Flambé until all the alcohol has evaporated. Add the garlic, thyme and bay leaves.

Cover and simmer gently for 2 to 2 1/2 hours.

Once simmered, remove the meat to a dish, keeping it warm and covered with the sauce.

Make a roux with the remaining sauce (adding butter and flour). Finally, add the mushrooms, spring onions and bacon.

Arrange the drained meat on a plate, pouring the sauce over it.

The little extraThe finishing touch

With the remaining sauce from your boeuf bourguignon, you can prepare another local specialty: Eggs en Meurette.

The little extraThe finishing touch

With the remaining sauce from your boeuf bourguignon, you can prepare another local specialty: Eggs en Meurette.

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Morvandelles inspiration

Hot recipe from Chef Brown of Le Chateaubriant restaurant in Autun

I need

Here we go!

Cut the beef into 3 to 4 cm cubes. Peel the garlic, taking care to remove the germ, and roughly chop the onions and carrots. Set aside the mushrooms, spring onions and bacon. Heat a little oil.

In a large casserole, brown the meat over a high heat and, after a few minutes, add the onions and carrots.

Brown the onions, stirring regularly, and add the coriander. When golden, stir again and add the red wine, moistening to the brim.

Season with salt and pepper, cover and bring to the boil.

Flambé until all the alcohol has evaporated. Add the garlic, thyme and bay leaves.

Cover and simmer gently for 2 to 2 1/2 hours.

Once simmered, remove the meat to a dish, keeping it warm and covered with the sauce.

Make a roux with the remaining sauce (adding butter and flour). Finally, add the mushrooms, spring onions and bacon.

Arrange the drained meat on a plate, pouring the sauce over it.

Eating this recipe during my stay

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