French Beef Stew in Red Wine

Meat in red wine is a favorite dish in French cuisine! Boeuf Bourguignon, beef Bourguignon, is best prepared for holidays when you want to impress your guests with something special. The dish will take some time, but itʼs worth it. Despite the apparent complexity, it is easy to do; any housewife can do it.
cook time: 3h 30 min
Noah Merrick
French Beef Stew in Red Wine

Nutrition Facts (per serving)

122
Calories
8g
Fat
5g
Carbs
9g
Protein

Ingredients (8 portions)

Basic:

Garlic 3 clove
Salt to taste
Ground black pepper to taste
Butter 50 g
Carrot (average) 4 pc
Champignon 250 g
Red wine (dry red (Burgundy)) 500 ml
Meat broth 250 ml
Fillet of beef 1 kg
Flour 2 tbsp
Shallot 8 pc
Pork belly (smoked) 150 g

Recipe instructions

Step 1

Step 1
How to make boeuf bourguignon? Very simple! To begin, prepare the necessary ingredients according to the list. To make the meat soft and juicy, it is better to use the pulp of fresh beef or veal. In addition to these spices, you can add your own to taste.

Step 2

Step 2
Wash the beef. Be sure to dry it with a paper towel, otherwise excess moisture will prevent it from frying — it will stew. Cut into cubes measuring 5x5 cm. If you use frozen meat, you must first defrost it properly on the bottom shelf of the refrigerator.

Step 3

Step 3
Wash the mushrooms, dry and cut into 4 parts. You can leave small mushrooms whole.

Step 4

Step 4
Peel the carrots and cut into not very thin slices. It is important that the carrots retain their shape during long stewing and do not become overcooked.

Step 5

Step 5
Cut the brisket into cubes.

Step 6

Step 6
Peel the bulbs. Cut some of the onions into half rings, leave the rest whole. Shallots are ideal for this dish. But it can be replaced with onions or red onions.

Step 7

Step 7
Peel the garlic and cut into slices.

Step 8

Step 8
Heat the butter in a large heavy-bottomed saucepan or casserole over medium heat. Fry the beef in parts until golden brown.

Step 9

Step 9
Finally, add flour and cook, stirring, for 1 minute. Remove all meat from pan.

Step 10

Step 10
Place the brisket, carrots, chopped and whole onions and garlic into the pan. Fry, stirring, 5-7 minutes.

Step 11

Step 11
Return beef to pan. Add hot beef broth and bring to a boil.

Step 12

Step 12
Then pour in dry red wine.

Step 13

Step 13
Simmer the meat in red wine over low heat, covered, for 1.5-2 hours or longer until the meat is soft. If you wish, you can add fresh or dried herbs to the beef, such as thyme, rosemary or basil.

Step 14

Step 14
Add mushrooms 15 minutes before cooking. Salt and pepper everything to taste and mix.

Step 15

Step 15
Beef bourguignon, or French meat bourguignon style, sprinkle with fresh chopped herbs and serve with any side dish. Ideal with mashed potatoes. Bon appetit!

Additional rubrics

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