Beef Bourguignon/Wine sauce beef

Boeuf Bourguignon - Beef in wine sauce

Boeuf Bourguignon is a recipe that has won the hearts of many with its enticing taste and captivating aroma. This beef delicacy, slowly cooked in red wine, comes from a rich culinary tradition that combines simple ingredients with careful cooking techniques, resulting in a refined and comforting dish. I invite you to discover this step-by-step recipe, which will not only fill your table with joy but also bring a touch of history and tradition to your kitchen.

Preparation time: 30 minutes
Cooking time: 2 hours and 50 minutes
Total time: 3 hours and 20 minutes
Servings: 6-8

Ingredients:
- 1 kg beef chuck or shoulder, cut into large cubes
- 125 g smoked bacon, diced
- 400 g carrots, peeled and diced
- 1 bunch of green onions, chopped
- 60 g butter or 4 tablespoons of olive oil/rice oil
- 2 tablespoons of flour
- 50 ml brandy
- 150 ml red wine (ideally Burgundy wine)
- 5 garlic cloves, sliced
- 1 bunch of fresh herbs (parsley, rosemary, thyme, marjoram)
- 3 bay leaves
- Oregano, thyme, peppercorns, paprika, salt, ground pepper

Preparation:

Step 1: Prepare the ingredients
Start by cutting the beef and bacon into cubes. Make sure the pieces of meat are of uniform size so they cook evenly. The bacon should be cut into smaller cubes, as it will add a touch of flavor and savor. Season the meat with salt and pepper to enhance its taste.

Step 2: Cook the meat
In a heavy-bottomed pot (ideally a Dutch oven), add the butter or olive oil and heat over medium heat. When the butter has melted or the oil is hot, add the cubes of meat and bacon. Let them brown evenly on all sides for about 5-7 minutes. This step is essential, as caramelization will add depth and flavor to the dish.

Step 3: Add the vegetables
Once the meat is browned, add the green onions and carrots. Sauté the vegetables with the meat for 5-10 minutes, stirring occasionally. Here, the aroma will begin to reveal itself, and you will be delighted by the fragrance.

Step 4: Herbs and spices
Chop the fresh herbs and add them to the pot along with the garlic. Add the bay leaves, peppercorns, and spices like oregano and thyme to taste. These will transform the sauce into an explosion of flavors!

Step 5: The wine and brandy
Pour the brandy and red wine into the pot. These liquids not only add extraordinary flavor but also help tenderize the meat. Let it simmer for 5 minutes to allow the alcohol to evaporate.

Step 6: Slow simmer
Cover the pot with a lid and reduce the heat to low. Let the dish simmer gently for 2 and a half hours. It is essential to check occasionally if the sauce is not reducing too much. If you notice it is reducing too much, add a few tablespoons of boiling water.

Step 7: Thicken the sauce
After 2 and a half hours, sprinkle the 2 tablespoons of flour over the dish. Stir with a wooden spoon to prevent lumps from forming. Let it simmer for another 15-20 minutes, stirring occasionally, until the sauce thickens and reaches a rich consistency.

Step 8: Finish the dish
Once the sauce has reached the desired consistency, taste and adjust the seasoning as needed. Let the dish rest for a few minutes before serving to allow the flavors to settle.

Serving:
Boeuf Bourguignon is served hot, garnished with fresh thyme, parsley, or rosemary leaves. It can be accompanied by mashed potatoes, polenta, or fresh bread, perfect for soaking up the delicious sauce. I also recommend a glass of red wine, which will perfectly complement the meal.

Helpful tip:
If you want to try a lighter version, you can substitute beef with chicken or turkey. Additionally, adding mushrooms or olives can bring extra flavor.

Nutritional information:
This Boeuf Bourguignon recipe is rich in protein due to the beef, and the vegetables provide essential vitamins. Although it is a heartier dish, when consumed in moderation, it can be part of a balanced diet. A 100 g serving of cooked meat contains approximately 250-300 calories, depending on the type of meat used and the cooking method.

Frequently asked questions:
1. Can I use white wine instead of red wine?
Red wine is essential for achieving the specific flavor of this dish; however, if you do not have it on hand, a robust white wine can be an alternative, although the taste will be different.
2. What other vegetables can I add?
Besides carrots, you can add potatoes, celery, or even peas, depending on your preferences.
3. Is this dish suitable for special occasions?
Absolutely! Boeuf Bourguignon is an impressive dish, perfect for festive dinners or family gatherings.
4. How can I store leftovers?
Boeuf Bourguignon keeps very well in the refrigerator for 2-3 days or can be frozen for later use.

In conclusion, Boeuf Bourguignon is not just a recipe, but a culinary experience that will take you on a journey of flavors and traditions. Try it with a touch of love and patience, and the result will surely be a wonder on your table. Enjoy!

 Ingredients: 1 kg beef chuck/neck 125 g smoked bacon, without rind 400 g carrots 1 bunch of green onions 60 g butter/4 tablespoons olive oil/rice oil 2 tablespoons flour 50 ml brandy 150 ml red wine (Burgundy) 5 cloves of garlic sliced 1 bunch of fresh herbs (parsley, rosemary, thyme, marjoram) 3 bay leaves oregano, thyme, peppercorns, hot paprika, salt, ground pepper