Boeuf Bourguignon Recipe for the Autumn Dinner (Beef Bourguignon)

This classic stew stands from year to year. With its slightly smoked character from the side pork, it is good to serve with a wine that has the same slightly smoky feel.

Ingredients for Beef Bourguignon

  • 1 1/2 kg right or outer thigh
  • 200 g pork with rind
  • 2 tablespoons butter
  • 2 yellow onions
  • 1 1/2 teaspoon salt
  • 2 dashes of ground black pepper
  • 3 tablespoons wheat flour
  • 6 dl red wine
  • 5 dl dark meat broth, beef broth
  • 2 tablespoons tomato puree
  • 4 branches dried thyme
  • 2 bearing leaves
  • 2 garlic cloves
  • 15-20 small roasting onions
  • 400 g of mushrooms
  • Fresh thyme to garnish with

How to cook Beef Bourguignon

1. Cut the meat into about 3×3 cm pieces. Brown the meat in butter in batches in a frying pan. Salt and pepper.
2. Place the meat in a large saucepan.
3. Cut off the pork loaf and place it in the pan. Peel the onion and cut into a little butter and add to the pan.
4. Powder over the flour and stir. Pour on wine and broth. Add the tomato puree.
5. Make a bouquet of thyme and bay leaf and tie with a frying cord and place in the pot. Add finely chopped garlic.
6. Allow to boil and then simmer for about 90 minutes. Add a little more water. Stir every now and then.
7. Peel and brown the onions in the frying pan with butter. Pour some water towards the end and let them boil soft. Mash the mushrooms, divide by the large ones. Cut the pork into cubes.
8. Put everything in the pan and bring to a boil, remove the rind.
9. Garnish with fresh thyme and serve with boiled potatoes.

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