Beef Bourguignon

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The beef bourguignon is a very old dish which was originally the favourite dish of peasants on feast days. It then gained in status by becoming a traditional Sunday dish. It takes its name from its geographical origin: the Bourgogne, a French region particularly famous for its beef and wine.

Ingredients

  • 1.4kg of beef (preferably heifer)
  • 250g of bacon
  • 2 onions
  • 60g of butter
  • 2 tablespoons of flour
  • 75cl of red wine
  • 1 bouquet garni

Preparation

  • Cut the meat into pieces. Peel and chop the onions.
  • Melt the butter in a casserole dish. Fry the meat with the onions and bacon until golden brown. Sprinkle with flour and leave to redden, stirring constantly.
  • Pour the red wine into the pot and cover with warm water to the top. Add the bouquet garni and bring to the boil. Lower the heat, cover and leave to cook for about 2 hours, stirring from time to time.
  • Check the cooking with the tip of a knife. Remove the bouquet garni and serve.
  • Serve with steamed potatoes. Do not hesitate to make large quantities, as this dish is even better when reheated.