HOW TO MAKE BOEUF BOURGUIGNON AT HOME. RECIPE OF BEEF BOURGUIGNON by French chef Gerard Garbe

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

beef chuck

🥗Healthier: sirloin

💰Cheaper: round steak

Sirloin is leaner while round steak is more economical.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked pork belly

Turkey bacon reduces fat while maintaining smokiness.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth offers a lighter option.

Cut the beef into cubes of 40-50g each.

Peel and dice the carrots.

Peel and dice the brown onions roughly.

Wash and cut the tails of the mushrooms.

Make a bouquet garni with parsley, thyme, and bay leaves attached with a string.

Slice and dice the smoked pork belly.

Use small onions or jarred ones if fresh are unavailable.

Make your beef stock (fresh or with beef cubes).

Chop the parsley and thyme leaves.

Peel baby potatoes and cut them in two.

In a hot pan, add clarified butter and olive oil and brown the lardons.

Remove the lardons and drain the fat on absorbent paper.

Add the mushrooms to cook until they lose their water.

Remove the mushrooms when colored and tender.

In a hot pan, add the meat and brown all sides for 5 minutes.

Remove the meat and keep aside, then add the large chopped onions until lightly colored.

When the onions start to color, add the carrots and let simmer for 5 minutes.

Sprinkle flour in a small pan and brown lightly.

Set the oven to 200°C.

Return the meat to the pan and sprinkle the brown flour on the meat, stirring well.

Transfer the meat, onion, and carrots to a cooking dish.

Deglaze the pan with red wine, boil, and flambé to remove the alcohol.

Add the wine and beef stock to the meat dish, ensuring the beef is just covered with liquid.

Add seasoning: salt, pepper, bouquet garni, fresh thyme, chopped parsley, and crushed garlic, and stir well.

Cook for 2.5 hours, checking every 20 minutes and stirring to verify liquid level.

After 1.5-2 hours, add tomato paste and potatoes.

In a small pot, add baby onions, a pinch of sugar, 20 g of butter, and half-covered with water. Cook slowly with baking paper as a lid until browned.

After 2 hours, check the meat for tenderness.

Adjust seasoning and consistency, removing the bouquet garni.

If too liquid, add a beurre manié; if too dry, add some wine and beef stock.

Add garnishing: mushrooms, baby onions, and lardons, and return to the oven for 5 minutes.

Sprinkle fresh parsley over the finished Boeuf Bourguignon before serving.

Cooking Techniques

Equipment Needed

Spice Level: