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Beef Bourguignon

Recipe of the month

Beef Bourguignon

  • 1 kg beef, trimmed of fat
  • 2 carrots
  • 1 onion
  • 30 g plain flour
  • 1 bouquet garni (made of 3 sprigs parsley, 2 sprigs thyme and 1 bay
  • leaf)
  • 2 cloves garlic
  • 400 ml red wine
  • 400 ml natural veal stock
  • sunflower or peanut oil
  • salt
  • pepper
  • sugar
  • 150 g salted pork belly (or smoked bacon/pancetta)
  • 150 g button mushrooms
  • 150 g button onions
  • 20 g butter

Prepare the base by peeling and cutting the carrots and onions into large chunks.

In a stew pan, heat a little oil and add the pieces of beef. Brown the beef, add the carrots and onions and, while sautéing, add a little flour.

Roast for a few minutes in the oven.

Stir the remaining flour, red wine and beef stock into the pan. Add the crushed garlic and herbs.

Cover and place in a hot oven (180°C / 356°F) for around 2 hours.

Meanwhile, glaze and brown the button onions.

Blanch the lardons for a few minutes, drain and fry until crispy.

Remove from the pan and do the same with the button mushrooms which have been sliced crosswise.

While cooking, remember to stir the casserole occasionally.

After the two hours, remove the meat and place in a shallow dish.

Strain the sauce in a fine sieve.

Add the button onions and lardons to the pieces of meat.

Check the seasoning.

Keep warm in a bain-marie.

Serve warm.

Beef Bourguignon 

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