Boeuf bourguignon: the recipe for a typical French stew

Illinois bburgundy eggor Burgundian beef, is a second typical of French cuisine, traditionally served in France also as a single dish to accompany a serving of rice or boiled potatoes. It is a slow-cooked meat stew. Burgundy red winelocal excellence to which the preparation owes its name, which has its roots in poor and peasant cooking, when home-produced wine was considered a valid ally to flavor even the toughest and least valuable meats.

Over the years, thanks to gourmet Georges Auguste escoffier first, and to the American cook and writer julia kid then, who in 1961 included it in his French cookbook for the American public (Mastering the art of French cooking), boeuf bourguignon has gone from being a dish destined for the most underprivileged classes to a true specialty of high kitchen.

For the success of the recipe we start from the choice of meat: we suggest the priest hat, a delicious cut that, thanks to the right amount of fat, lends itself well to prolonged cooking but, alternatively, you can also opt for the girello shoulder or the authentic one. So, to prepare it perfectly, you will have to put the ingredients in the pot in a precise order and not all together: first of all, we start from the bacon and then, once golden and crisp, it is eaten with a slotted spoon. Then the meat is placed, browned in the fat released by the sausage and reserved and, finally, the herbs are left to dry in the same pan. At this point, all you have to do is put everything back in the saucepan, pour the cipolline the boretasthe vegetable broth and the red wine, and cook the meat over low heat for about 2 hours.

When the cooking liquid has reduced, add the mushrooms, sautéed separately, and bring the steaming hot boeuf bourguignon to the table: the result will be a tasty and succulent dish, to eat with the whole family during the lunch Sunday or serve on the occasion of a dinner luxury with special guests.

To obtain a thick and restrained side sauce, add a couple of tablespoons of flour and a little tomato concentrate to the heat, while, for a more aromatic contribution, add a few bay leaves and fresh thyme, to replace the taste with he herbs favorite.

Discover how to prepare boeuf bourguignon by following the step-by-step procedure and advice. If you liked this recipe, try the Braised Veal in Barolo.

How to make Boeuf Bourguignon

Cut the carrots into rings and chop the onion coarsely. 1.

Cut the meat into cubes 2.

dice the bacon 3.

Pour the bacon into a heavy-bottomed saucepan. 4no added fat.

Cook over high heat until golden and crisp. 5.

Then remove the bacon with a slotted spoon. 6 and keep aside.

fix the meat 7.

Let it brown well on all sides. 8.

Then drain it from the cooking juices. 9 and transfer to a plate.

Add the scents 10.

let them wither eleven.

Then add the meat and browned bacon to the sautéed vegetables. 12.

season with salt 13.

add the flour 14.

pour red wine fifteen.

Add the tomato paste sixteen.

Add the onions to the pot as well. 17.

Perfumes with laurel and thyme 18.

Finish with the boiling vegetable broth 19mix with a wooden spoon, cover and cook over low heat for about 2 hours.

Meanwhile, clean the mushrooms, cut them into slices and cook them in a pan with a drizzle of oil and a pinch of salt. twenty; then turn off the heat and reserve.

When it is almost cooked, take the meat with the vegetables twenty-one and let the cooking liquid thicken for a few minutes. When the sauce is well reduced, put everything back in the pot.

Also add mushrooms. 22 and let them aromatize for a few moments.

Divide the boeuf bourguignon among individual plates. 23bring to the table and serve.

storage

Boeuf bourguignon can be kept in the fridge, in an airtight container, for 2 days Maximum.