If you want to capture the life and soul of French cooking, it can be done in a single stew; boeuf bourguignon. The dish originates from Burgundy, which is home to world-class red wines and Charolais cattle, which were originally preferred for this recipe. In our recipe, we recommend using either beef shoulder, brisket, or chuck, as these cuts have a good marbling of fat. This ensures that the meat retains its juiciness and adds plenty of flavor to the dish.
Ingredients
Method
Ingredients
- 600 g beef shoulder, brisket, or chuck
- 100 g dry-cured bacon
- 25 g butter
- 1½ tbsp. all-purpose flour
- 2 tbsp. tomato paste
- 1 bottle of red wine (75 cl)
- ½ liter broth
- 2 tsp. dried thyme or 6-8 fresh sprigs of thyme
- 6 bay leaves
- 6 shallots
- 6 cloves of garlic
- 600 g carrots
- 400 g mushrooms
- Salt and freshly ground black pepper
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Method
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1Cut the meat and bacon into pieces about 2 x 2 cm.
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2Brown the bacon in a large casserole. Remove the bacon, melt the butter in the bacon fat, and brown the meat. Season with salt and pepper.
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3Sprinkle the meat with flour, add the tomato paste, and stir well.
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4Add the wine and broth, thyme (reserve a bit for garnish), bay leaves, and the whole peeled shallots and garlic. Let it simmer for about 1½ hours on low heat.
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5Peel the carrots and cut them into rough pieces. Clean the mushrooms and add the vegetables and bacon to the casserole. Let it simmer for another half hour until tender.
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6Sprinkle with thyme and serve, for example, with mashed potatoes.
