Beef Bourguignon (Boeuf Bourguignon), an old traditional dish of French peasants, eventually became part of the recipes that glorified French haute cuisine. The dish was born in Burgundy, a region where wine flows like a river, summers are warm, and winters are cold. Hearty dishes invented by local peasants many centuries ago helped to survive the cold. Therefore, in Burgundy they not only drink wine, they also fry, bake and stew with it. Including beef, which is often tough and simple frying does not improve the situation.
Over time, Boeuf Bourguignon has undergone so many changes that the real recipe has long become a mystery. However, it is reliably known that wine sauce and the technology of frying meat have been preserved for a long time.
Burgundy beef does not cook as quickly as we would like, but it turns out so tasty and juicy that it is worth your time. In the classic version, red wine is taken. But white is also suitable, but in this case it is better to prepare the dish from veal.
French chefs advise not to use steamed beef for cooking, since the meat will become tough during prolonged stewing. Take aged, or frozen. The best part is the flesh from the shoulder and neck. A small amount of fat is welcome.
Nutritional and energy value:
| Ready meals | |||
| kcal 4318.5 kcal | proteins 225 g | fat 234.6 g | carbohydrates 217.9 g |
| Portions | |||
| kcal 1079.6 kcal | proteins 56.3 g | fat 58.7 g | carbohydrates 54.5 g |
| 100 g dish | |||
| kcal 135.4 kcal | proteins 7.1 g | fat 7.4 g | carbohydrates 6.8 g |
Ingredients
- 1 kg beef (pulp)
- 150 g bacon (I used raw smoked)
- 300 g carrots
- 150 g onion
- 3 cloves garlic
- 300 g mushrooms
- 500 ml wine (dry red)
- 500 ml broth (vegetable, meat, chicken)
- 2 tbsp. flour
- 100 g tomato sauce or paste
- 5–7 black peppercorns
- 1–2 tbsp. butter
- salt
bouquet garni:
- 5 sprigs parsley
- 5 sprigs thyme
- 2 bay leaves
Calorie content of foods possible in the dish
- Beef - brisket - 217 kcal/100g
- Beef - shoulder - 137 kcal/100g
- Beef – lean roast – 200 kcal/100g
- Beef - sirloin - 380 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - tail - 184 kcal/100g
- Fatty beef – 171 kcal/100g
- Lean beef – 158 kcal/100g
- Corned beef – 216 kcal/100g
- Rendered beef fat – 871 kcal/100g
- Boiled ham – 269 kcal/100g
- Forest mushrooms – 21 kcal/100g
- Carrots – 33 kcal/100g
- Boiled carrots – 25 kcal/100g
- Dried carrots – 275 kcal/100g
- Flour – 325 kcal/100g
- Fortified whole durum wheat flour – 333 kcal/100g
- All-purpose whole durum wheat flour – 364 kcal/100g
- Coarse flour – 348 kcal/100g
- Unsalted peasant butter – 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Unsalted amateur butter – 709 kcal/100g
- Butter 82% – 734 kcal/100g
- Ghee – 869 kcal/100g
- Liquor wines – 212 kcal/100g
- Semi-dry wines – 78 kcal/100g
- Dry wines – 64 kcal/100g
- Red wine – 88 kcal/100g
- Boiled bacon – 447 kcal/100g
- Onions – 41 kcal/100g
- Olive oil – 913 kcal/100g
- Table salt - kcal/100g
- Herbal mixture – 259 kcal/100g
Preparing the marinade
So, to prepare the dish, we need beef. Wash the meat and cut into large pieces.
Now let’s prepare the marinade, pour dry red wine, thyme, allspice, black peppercorns, and garlic, cut into slices, into a separate bowl. Pour the marinade over the meat, cover with cling film and leave in a cool place for 4-5 hours.
If you have time, you can go longer.
Nutritional value per serving
% of daily value
Based on your age, weight and activity. Serves as reference information.
Log in or register and we can display your daily intake of proteins, fats and carbohydrates
Basic
| beef There are many secrets to cooking beef. One of the main things is that the meat must be of good quality. To learn more | 800 g |
| bulb onions The above-ground part of this plant looks like a lot of green, fleshy arrow-shaped leaves, and the underground part looks like a juicy, large onion of white or purple color. To learn more | 3 pcs. |
| carrot Carrots are just as popular as potatoes, and some people like them even more. The best carrots are young, spring, starting in April, tender, sweet, crunchy. Famous for its high content of carotene, which is incredibly beneficial for vision. To learn more | 2 pcs. |
| vegetable oil vegetable oil Ingredient Vegetable oil is the vegetable fat of fruits, seeds, roots and other parts of plants, obtained either by classical pressing or by extraction. To learn more | 4 tbsp. l. |
| Red wine The velvety and noble taste of red wine is valued no less than its beneficial properties, which have been known since biblical times. The essential oils contained in wine increase the tone of the body and at the same time relax, relieving nervous worries and insomnia. To learn more | 700 ml |
| tomato paste Tomato paste is obtained by heat treatment of tomatoes. Ripe fruits are peeled and seeded and boiled to a dense consistency, a tomato concentrate. To learn more | 2 tbsp. l. |
| ground black pepper | 2 pinches |
| salt Salt is called sodium chloride; this substance looks like small white crystals. To learn more | taste |
| garlic Garlic is a plant from the onion family with a pungent taste and specific smell. To learn more | 4 cloves |
| sugar Refined sugar has a completely white color, sometimes even giving off blue. To learn more | 1 tsp. |
| Champignon You can cook anything from champignons: soups, julienne, stews. Champignons can be fried, grilled, stuffed or stuffed. To learn more | 300 g |
How to make a dish in the oven
Roasting beef for a long time in Burgundy wine will allow you to enjoy very tender and nutritious meat.
You will need:
- 1 kg tenderloin;
- a piece of butter;
- 50 g flour;
- 2 onions;
- 2 carrots;
- garlic clove;
- 400 ml wine;
- ½ bunch of parsley;
- 1 jar of canned mushrooms;
- salt and spices.
Progress:
- The pulp is cut into cubes, which are rolled in a mixture of flour, salt and spices, and then fried in heated butter on all sides.
- The toasted meat cubes are transferred to a baking dish.
- Next, chopped onions, carrots and garlic, chopped into arbitrary pieces, are placed in the frying pan.
- After 7 minutes, wine and mushroom liquid are poured into the container, chopped greens are laid out.
- The dressing from the pan is poured over the meat cubes.
- The dish is baked at 180 °C for 60 minutes.
- 25 minutes before the end of the cooking process, the lid is removed from the mold, and chopped mushrooms are added to the dish.
Watch this video on YouTube
Rules for serving beef Bourguignon
Meat Burgundy is also mysterious because it is very difficult to understand at first glance whether it is a first course or a main course. Even for experts, this is a very complex issue that is very difficult to resolve. At the moment they agree on something in between.
Perhaps that is why it is served in fairly deep plates, and the meat is poured using a ladle. But at the same time, it is quite possible to serve it with a side dish in the form of rice or mashed potatoes. Sprinkle the meat with fresh chopped herbs, which will add freshness to the dish.
About choosing wine
What distinguishes this dish from many analogues is that the Burgundy beef is stewed in wine. Many chefs consider wine to be the most important element of a recipe.
In accordance with the classic recipe, the drink must be created from pinot noir grapes (local variety). But any other wine of the best quality with characteristic fruity notes in taste, even with the most minimal amount of spices, will give the dish a rich and memorable aroma. Traditional recipes use red wines. But, according to experts, white is also suitable for preparing the dish. In this case, it is recommended to use young meat instead of aged beef. Otherwise, the sauce will acquire an unaesthetic khaki color. It is very important to choose a good quality wine, otherwise bitterness may be noticeable in the sauce. To fix this, chefs recommend adding dark chocolate (a couple of pieces) or currant jelly (red).
Experts say you shouldn’t skimp on wine. In addition to Burgundy varieties, Macon Village, Red Mountain and Chianti are also used.
Recipe for Beef Bourguignon (Boeuf bourguignon):
1. Prepare the marinade: in a deep bowl, mix 1 onion, cut into 4 parts, 1 carrot, cut into slices, thyme, bay leaf (I took one and broke it into pieces), ground black pepper, cloves, basil, 1 leek , cut into circles. Add meat, cut into large pieces (I bought it already cut into cubes about 5x5x5 cm), and wine. Marinate in the refrigerator for 24 hours (in the original recipe), I marinated for about 3 hours).
We take out the marinating meat, filter the marinade through a colander. Let the liquid drain completely. Separate the meat from the vegetables (the author of the recipe recommends discarding the remaining vegetables from the marinade; I did not do this, but used them in the further process).
Melt half the butter in a frying pan and add 1 tbsp. l. vegetable (I took olive). Fry the pieces of meat until a crust forms. When the meat is browned, remove from heat.
Heat 1 tbsp in a frying pan. l. vegetable oil. Cut onion (1 piece) into rings, fry a little. Add bacon. Fry a little more.
In a large saucepan, mix leeks, carrots, cut into rings (I also added vegetables from the marinade, except for onions). Place the pan on the lowest heat.
Add fried onions and bacon. Mix everything well.
Then add the fried meat and flour.
Mix everything well again.
Pour over the marinade. Add salt.
Cover with a lid and simmer on the lowest heat for 3.5 hours
Melt 20 g of butter in a frying pan and fry the chopped champignons until the resulting liquid evaporates.
1 hour before the dish is ready, add potatoes cut into large pieces (potatoes are added as desired).
20 minutes before readiness, add fried champignons and parsley.
Serve the dish hot. PS This was my first time preparing this dish. I was looking for similar recipes on povarenok. ru, but I couldn’t find it with exactly the same ingredients and method of preparation. My picky husband, who has lived in France for more than 15 years, praised my efforts with the word “awesome,” saying that I did it even better than the French cook)))). I would be glad if this dish is useful to other housewives.
| BB embed code: BB code is used on forums |
| HTML embed code: HTML code is used in blogs, such as LiveJournal |
How will it look like?
Beef Bourguignon (Boeuf bourguignon)
Beef Bourguignon - pieces of meat stewed in a delicious wine sauce - a simple French dish made from affordable ingredients. Therefore, like the French peasants several centuries ago, you can take any meat that is suitable for stewing - for example, a shoulder blade or a shank. As for wine, it is best to use Burgundy, but if this is not possible, take any. Most importantly, don’t forget the good old rule: don’t use wine in cooking that you wouldn’t drink. And the smell will be truly “stunning”, believe me! And the meat turns out incredibly tender, juicy, you can eat it with your lips alone! The recipe was taken from one of the French culinary sites.
Category: Hot dishes › Meat dishes › Hot beef dishes
Ingredients for “Beef Bourguignon (Boeuf bourguignon)”:
Try cooking together
Short story
Beef Bourguignon is one of the many dishes that residents of French villages originally prepared for themselves. It is known that this was a simple, everyday peasant food, which one day pleased one of the nobles who tasted it. This is how beef Bourguignon gained its place in exquisite haute cuisine.
In ancient times, peasants had to stew beef in wine sauce. The reason for this was the great toughness of the beef that ended up on the table of the common man. After all, it was mainly the nobility who ate choice veal, while the peasants were content with the meat of old draft animals, not suitable for performing their assigned functions on the farm. The softness of such meat could not be ensured by roasting alone.
Haute cuisine uses exclusively young beef to prepare dishes. But the masters did not abandon the use of wine sauce, since it gives the meat a unique, refined taste.
Over its long history, the recipe for beef Bourguignon has changed several times. But the basic rules for preparing the dish remained unchanged: the meat must first be fried, then it is stewed in a thick wine sauce, and after that it is simmered in the oven for a long time (more than three hours).
Simmering - Classic beef bourguignon recipe
Now add the bacon to the meat and vegetables. A little tomato paste. Add the strained marinade and beef broth, mix well. And, put it on fire. Bring to a boil, cover tightly with a lid and reduce heat.
And simmer for 2.5 hours, until the meat becomes soft and the sauce thickens.
5 minutes before the end of stewing, add salt, pepper, bay leaf and mix everything well. Serve in portioned bowls with a side dish of rice or mashed potatoes
Proper roasting of meat
After this time, remove the meat from the sauce and dry with a kitchen towel. Oh, strain the marinade through.
After that, we bread each piece of meat in flour on all sides. Place the meat on the heated oil and, while constantly stirring, do not let the meat brown.
To prevent the crust from becoming tough.
But, here’s the meat, ours is fried, put it on top of the vegetables. In the same frying pan, we do not wash it, place finely chopped bacon.
There is no need to add fat to bacon, since bacon contains a lot of its own fat. And our task is to melt this fat.
The smells just float around the kitchen.
