Community reviewed
Classic beef bourguignon
Fork-tender beef in a deep red-wine sauce made for long, relaxed meals.
3 h 20 total time35 min prep2 h 45 cooking6 servingsIntermediate level
Quantities for6 servings
≈ 6 people
Quantities adjust automatically.Ingredients
Method
4 steps- Découper
Cut and dry the beef
15 minCut the beef into 4–5 cm cubes, pat them thoroughly dry and prepare the carrots.
- Wet meat will not brown properly.
- Season just before searing.
Look for this: The cubes are dry and similar in size.
- Saisir à la poêle
Brown in batches
15 minhigh heatHeat a little oil in a casserole until very hot and sear the beef in a single layer, one batch at a time.
- Let each side brown before turning.
- Keep the browned meat and all the pan juices.
Look for this: A brown crust forms with no liquid pooling in the casserole.
- Mélanger
Build the sauce
15 minmedium heatCook the carrots and onions, stir in a spoonful of flour, then pour in the wine gradually while scraping the base.
- Return the beef and add enough liquid to almost cover it.
- Bring it to a simmer only once.
Look for this: The sauce is smooth and every browned bit has lifted from the pan.
- Mijoter
Braise until tender
2 h 30very low heatCover and cook at the gentlest simmer. Add the sautéed mushrooms for the final 25 minutes.
- Stir every 45 minutes.
- Rest for 15 minutes off the heat before serving.
Look for this: The beef pulls apart with a fork but is still juicy.