Bœuf Bourguignon: A Classic of French Cuisine

A bit of history: Bœuf Bourguignon is an essential dish in French cuisine. Its origins date back to the Middle Ages in Burgundy, a region known for its high-quality wines. Back then, peasants would cook cuts of beef in wine to tenderize the meat. The slow cooking process allowed the meat to become tender and flavorful.

Today, Bœuf Bourguignon is a comforting dish found both on family tables and on the menus of fine dining restaurants.

Recipe

Ingredients

• 800 g of beef

• 125 g of bacon

• 2 onions

• 2 shallots

• 2 large carrots

• 3 cloves of garlic

• 200 g of mushrooms

• 1 large sprig of thyme

• 2 bay leaves

• 500 ml of beef broth (or vegetable broth)

• 1 good bottle of wine (I chose Pinot)

Instructions

1. Sear the beef pieces in a large pot with a drizzle of olive oil until browned, then set aside.

2. Cook the bacon, then set it aside.

3. Sauté the onions and garlic over medium heat for about 5 minutes until they are golden, then add the bacon and beef pieces back to the pot.

4. Stir everything together, then add the sliced carrots, the sprig of fresh thyme, and the bay leaves.

5. Pour in enough wine to cover the ingredients, and let it simmer covered for 2 hours.

6. Add the chopped shallots and mushrooms, pour in the beef broth, stir, and let it simmer for another hour.

7. Check the tenderness of the meat. If it's tender, remove the thyme sprigs, then season with salt and pepper.

8. If the sauce is still too thin, mix a heaping teaspoon of cornstarch with 100 ml of cold water, then add this mixture to the pot. Stir gently and let it simmer for another 15 minutes.

Your Bœuf Bourguignon is ready! Serve it with pasta, steamed potatoes, or homemade mashed potatoes.

Tip: If you can, let your Bœuf Bourguignon rest for a day or two before serving. The flavors will develop, and it will taste even better.