Boeuf Bourguignon

Boeuf Bourguignon (Beef Bourguignon)
Recipe type: Main
Cuisine: French
Prep time: 
Cook time: 
Total time: 

A traditional and not so simple French recipe that originates from the Burgundy region.
  • 1 pound scallops
  • 2 carrots
  • 1 onion
  • 30g flour
  • 1 bouquet of fresh herbs
  • 2 cloves of garlic
  • 80 g red wine
  • half a cup of olive oil
  • salt
  • pepper
  • sugar
For the garnish
  • 2 large potatoes
  • 150g small white mushrooms
  • 150g small onions
  • 20g butter
  • 2 spring onions, finely chopped

  1. Gather all the ingredients in front of you
  2. Turn on the oven to 180oC
  3. Cut into bite-sized pieces carrots and finely chop the onion
  4. Heat olive oil in the pot and saute the meat from all sides.
  5. Add carrots and onion and saute again.
  6. Put the flour and mix until you have a bit sauce.
  7. Add the wine.
  8. Add the garlic and the bouquet with herbs
  9. Close the pot and put in the oven for 1 hour and ¾.
  10. Meanwhile…
  11. Boil the potatoes and cut into cubes nicely
  12. Saute the onions and mushrooms well in butter until golden.
  13. After 1 hour and ¾, take the pot and add the onion and mushrooms. Put them back in the oven for fifteen minutes (Maybe more, it depends on your oven of course)
  14. Once the beef Bourguignon is done, let your imagination decorate the plate.
  15. Finally, sprinkle the potatoes with fresh onions and serve immediately with a nice red wine.
  16. Bon appétit !


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