Pairs well with Beef Bourguignon
Show only recipes from France
Beef Bourguignon
565.9K views • 2y ago
18.7K
606
3.3% engagement
Traditional French beef stew braised in red wine and beef stock, typically flavored with carrots, onions, garlic, pearl onions, mushrooms, and bacon. The restaurant version focuses on more visually exciting presentation and contrasting textures compared to the home version.
03:00:00 total
Serves 6
medium
Meat Main Course
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- beef cheek - watch the video to see (main piece)
- red wine - watch the video to see (preferably from Burgundy)
- beef stock - watch the video to see
- carrots - watch the video to see
- onions - watch the video to see
- garlic - watch the video to see
- pearl onions - watch the video to see
- mushrooms - watch the video to see
- bacon - watch the video to see
- vinegar - watch the video to see (for brightness, optional)
Instructions
- Prepare Ingredients: Gather all ingredients. If using, cut the beef cheek into large chunks suitable for stewing.
- Braise Beef: Braise the beef cheek in a mix of red wine and beef stock. Add garlic, onions, and other aromatics as desired.
- Cook Vegetables: Cook carrots, pearl onions, mushrooms, and bacon separately to maintain distinct textures.
- Combine and Simmer: Combine the braised beef and cooked vegetables. Add a bit of vinegar if desired for brightness. Simmer to allow flavors to meld.
- Serve: Serve the beef bourguignon with a focus on presentation, allowing each component to be identifiable yet cohesive in flavor.
