Holiday Beef Bourguignon: A New Year’s Feast

Original, aromatic, spicy, perfect for the holidays! Beef Bourguignon is a famous dish of French cuisine, which is perfect as a main course for the New Year. It combines soft meat with aromatic gravy. It takes a long time to prepare, but the result will exceed your expectations!
cook time: 4h
Ivy Ramsay
Holiday Beef Bourguignon: A New Year’s Feast

Nutrition Facts (per serving)

124
Calories
5g
Fat
5g
Carbs
8g
Protein

Ingredients (6 portions)

Basic:

Garlic 3 clove
Olive oil 1 tbsp
Salt to taste
Ground black pepper to taste
Butter 1 tbsp
Bay leaf 1 pc
Tomato paste 1 tbsp
Parsley 10 g
Beef (shoulder blade, neck) 500 g
Carrot 1 pc
Champignon (small) 150 g
Red wine (dry) 400 ml
Bacon 100 g
Meat broth (beef is better) 300 ml
Thyme, thyme (fresh) 10 g
Shallot 5 pc

Recipe instructions

Step 1

Step 1
How to make beef Bourguignon for the New Year? Prepare your ingredients. Take the beef from the soft parts — shoulder or neck. Choose the smallest champignons; instead of shallots, regular onions will do. You can use vegetable broth or use boiling water.

Step 2

Step 2
Cut the bacon into small pieces. Wash the beef and be sure to dry it with a paper towel, otherwise excess moisture will not allow it to fry — it will stew. Cut the meat into medium pieces.

Step 3

Step 3
Peel the carrots and onions. Wash and dry the champignons. Cut the carrots into small cubes.

Step 4

Step 4
Take a suitable thick bottom pan in which you will cook the dish. Fry the bacon in it for about 4 minutes over medium heat with the addition of olive oil and butter. Remove bacon from pan.

Step 5

Step 5
Next, place the beef in the pan and fry it, stirring, in the fat left over from the bacon until golden brown. Transfer the meat to the bacon.

Step 6

Step 6
Next, fry the vegetables and mushrooms in the same oil. Place them in a separate bowl.

Step 7

Step 7
Return the meat and bacon to the pan, add salt and pepper, add flour and stir.

Step 8

Step 8
Pour wine and a little broth into the meat so that the meat is half covered with liquid. Pay special attention to the choice of wine — it will impart its aroma to the dish. Therefore, do not skimp on it, buy high-quality and tasty wine.

Step 9

Step 9
Add tomato paste, garlic, crushed with a knife, bay leaf.

Step 10

Step 10
Next add the fried carrots, onions and mushrooms. Stir. Pour in the remaining broth.

Step 11

Step 11
Add sprigs of thyme and parsley.

Step 12

Step 12
Bring everything to a boil, cover with a lid and simmer the dish over low heat for 2.5-3 hours. Serve the finished meat with potatoes or rice. Bon appetit!

Additional rubrics

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