Home

Boeuf bourguignon

17/11/2023

But Boeuf bourguignon is a traditional French dish, rich and comforting. It’s a sort of beef stew slowly cooked in Burgundy red wine, with the addition of mushrooms, bacon, and onions. Now I will tell you how you could prepare it with an Italian twist.

Ingredients

  • 1 kg of stewing beef (such as shoulder or topside), cut into large cubes
  • 150 g of bacon, diced
  • 750 ml of robust red wine, such as Barolo or Chianti for an Italian touch
  • 2 tablespoons of tomato paste
  • 2 tablespoons of flour
  • 1 liter of beef broth
  • 2 cloves of garlic, finely chopped
  • 1 large onion, chopped
  • 300 g of button mushrooms, sliced
  • 1 bouquet garni of aromatic herbs such as rosemary, thyme, and bay leaf, tied together
  • Extra virgin olive oil
  • Salt and pepper to taste

Preparation

  1. Preheat a large pot, preferably cast iron or a Dutch oven, and sauté the bacon in olive oil until crispy. Remove the bacon and set aside.
  2. In the same pot, add the beef cubes and brown them well on all sides. It may be necessary to do this in batches to avoid overcrowding. Once browned, remove the beef and set aside.
  3. In the pot, add the chopped onion and garlic, and sauté until they become translucent.
  4. Sprinkle the flour over the onion and mix well for a few minutes. This will help to thicken the sauce.
  5. Add the red wine, a little at a time, stirring constantly to prevent lumps from forming.
  6. Add the tomato paste, the bouquet garni, and the beef broth. Bring to a boil.
  7. Reduce the heat, add the reserved meat and bacon, cover the pot, and simmer for at least 2 hours, or until the meat is very tender.
  8. About 30 minutes before finishing cooking, add the sliced mushrooms, and allow them to cook in the stew.
  9. Check the seasoning and adjust with salt and pepper.
  10. Remove the herb bouquet before serving.

Interesting Facts

Boeuf bourguignon has very ancient origins and is connected to the history of Burgundy itself. This dish, which was initially considered food for common people, has become a refined classic of French cuisine. Replacing Burgundy wine with an Italian wine like Barolo or Chianti can give the dish a deliciously different flavor while still maintaining a certain fidelity to the traditional recipe.

Boeuf bourguignon