Beef Bourgignon

 Ingredients: 1 kg of beef cut into suitable cubes of about 4-5 cm. 250 g of bacon, also cut into cubes. 1 carrot cut into larger slices, 1 medium onion sliced. Olive oil, salt, pepper, 2 tablespoons of flour, about 600 ml of red wine (Cabernet or Merlot), 2-3 tablespoons of tomato paste, 2-3 bay leaves, thyme, 600 ml of beef broth, 1-2 cloves of finely crushed garlic, 250 g of mushrooms.

I tried this recipe inspired by the movie 'Julie and Julia' and it transported me directly to the refined atmosphere of Paris, where this dish can be found on the tables of the finest restaurants. Although I had the chance to see the recipe in various forms, I decided to prepare it myself, and the perfect opportunity came. I want to share with you the details and secrets of this delicious recipe to help you impress at your next dinner.

The first step is to fry the bacon. In a large skillet, add 2 tablespoons of oil and let it heat well. When the bacon becomes crispy and browned, remove it from the pan and set it aside. The bacon-flavored oil is perfect for continuing with the vegetables. In the same skillet, add the finely chopped onion and carrot, sliced into rounds. Sauté them until they become slightly translucent, then remove them and place them next to the bacon.

Next, we take care of the beef pieces, which I thoroughly dried using a paper towel or a clean cloth. This is an essential step for achieving perfect browning. Once the meat is well dried, add it to the skillet and let it brown evenly. When all the ingredients are ready, put everything into a cast-iron pot, ideal for oven cooking. Sprinkle 2 tablespoons of flour over the meat, mixing well to coat.

Now we season with salt and pepper, then place the pot in the preheated oven at 230 degrees Celsius for 4 minutes. After this time, remove the pot, stir the ingredients again, and leave it in the oven for another 4 minutes. It’s time to add red wine, preferably a Cabernet or Merlot, along with 2-3 tablespoons of tomato paste, 2-3 bay leaves, a few sprigs of thyme, 600 ml of beef broth, and last but not least, 1-2 crushed garlic cloves. Mix well so that all the flavors combine perfectly.

We reduce the oven temperature to 160 degrees Celsius, cover the pot with a lid, and let it simmer slowly for about 3 and a half to 4 hours. During this time, we can prepare the side dish. I chose to use 250 g of mushrooms, which we cut in half, and 15-20 small onions, or pearl onions, which we sauté in a mixture of 2 tablespoons of oil and 3 tablespoons of butter.

When the meat is tender and easily falls apart, we remove it from the pot, allowing the sauce to drain through a sieve. This rich sauce will perfectly accompany the meat. Finally, we serve the dish along with the chosen side; I opted for boiled potatoes, which perfectly complement the rich flavors of the recipe. It’s an unforgettable meal, full of flavor and warmth. Enjoy your meal!

 Tags:  onion meat garlic carrots tomatoes flour oil life mushrooms wine olives