Beef Bourguignon



  • 1,5 kg of beef bourguignon
  • 200g bacon
  • 60g butter
  • 10 small onions
  • 2 carrots
  • 2 cloves of garlic
  • 60g flour
  • 2 large glasses of red wine – Bourgogne (50cl)
  • 2 large glasses of meat broth (2 cubes of beef broth for 50 cl of water)
  • 250 g mushrooms
  • 1 bouquet of herbs
  • Salt, Pepper


  1. Cut the beef into cubes of 3 to 4 cm. Peel the onions without skinning them. Peel and cut the carrots into fairly thick slices (2mm minimum). Peel the garlic and remove the seeds.
  2. In a pan, melt the butter. Add the whole onions and bacon. Saute, stirring constantly. When browned, remove with a slotted spoon and reserve.
  3. In the same pan, fry the pieces of meat over high heat. Add the carrots and come back in 5 minutes.
  4. When the meat is well browned, sprinkle with 60g of flour and let it brown, stirring constantly
  5. Pour the broth (prepare it meanwhile by melting 2 cubes of meat broth in 50 cl of boiling water). Scrape the juices.
  6. Put the bacon and onions in the casserole. Pour some red wine.
  7. Salt and pepper, then add the bouquet of herbs and the crushed garlic. Bring to boil. Cover and simmer gently for 3 hours.
  8. After the time passed, add the sliced mushrooms, and put the whole of it to cook for half an hour.
  9. Pour into a dish and serve with pasta (tagliatelle for example), or steamed potatoes (the sauce must not be thick).

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