Doesn’t it seem like the most French traditional family meal to you? Perfect for autumn or winter?
I know, it was missing here on the blog…
Here is the beef bourguignon !!
It’s definitely the kind of meal that I really love: red wine-braised beef stew… A rather simple meal, with good ingredients, a meal that is slowly cooked, a meal that smells good… a very French traditional meal like our famous veal stew “La Blanquette” !
The blog has been online for two years and a half now and no beef bourguignon??? That’s what I call a critical situation!!
So no blah blah blah to describe that dish that everybody knows. I will just underline once again that, as always, the high quality of the ingredients is a major element in the final taste. My butcher gave me a mix of beef parts from the chuck.
For the wine marinade, I took a Burgundy.
The orange zest in the marinade will add a great taste, yet it’s not mandatory to add some if you’re not a fan (the taste will be subtle after cooking).
You will have several options for the side dish, the idea being here to leave the best role to your beef bourguignon. Most of the time I go for steamed potatoes, pasta, white rice or mashed potatoes. For the veal broth, I heated water and added a veal stock cube.
A cast iron casserole (I take my 26 cm diameter Staub),
A sauce pan,
A cutting board
And a sharp knife.
You obviously have everything in your kitchen…
(Presentation: collection l’Econome by Starck by Degrenne)
Let’s make this recipe, Chef!
- 1,5 kg beef
- 150 g smoked pork belly
- 3 carrots
- 1 onion
- 1 orange zest
- 1 bottle of red wine
- Thym, laurel, rosemary
- 150 g small onions
- 20 g butter
- 2 tablespoons oil
- 2 tablespoons flour
- 1/2 l veal broth
- 70 g tomato concentrate
- 1 can of Paris mushrooms
- 1 tablespoon paprika
- 1 tablespoon ground ginger
The day before, place the beef cut in 2 inches pieces in a large bowl.
Add the onion and carrots peeled and cut, the orange zest, the thyme, rosemary, laurel and red wine.
Leave to marinate a whole night in your fridge.
The next day, take the beef pieces, dry them roughly with a food paper towel and set aside.
Heat the butter and oil in your cast iron casserole. Stir fry the beef so that the pieces would get golden on each side (don't put all the meat at once, do it third by third).
Set the meat aside.
In the same casserole, stir fry the 150 g of onions and the pork belly cut in pieces.
Add the beef and spread flour. Let cook 2 minutes while mixing gently so that the flour is well spread.
In the meantime boil the marinade wine with the carrots and onion (remove the herbs). Pour on the beef with the veal broth.
Add the tomato concentrate, paprika and ground ginger. Add salt.
Boil and low immediately down to low heat, let cook for 2 hours with lid.
Before serving taste the sauce, add pepper and adjust seasoning. Add the drained mushrooms.
After 5 more minutes, serve.
If your sauce isn't thick enough, you can finish cooking without lid or add a bit more flour.