Discover the famous Beef Bourguignon which is a traditional and stunning robust beef stew from Burgundy on Delices d’Annie. Actually, this dish can be made with any good stewing cut and can be served whether as lunch or as dinner according to your preference.
As you may want to learn how to make your own beef bourguignon, Delices d’Annie gives you the opportunity to prepare this delicious dish with a particular flavor simply by following this recipe:
• 500 g Beef Stewing Steak; cut into nice big bite size pieces, we use chuck steak
• 250 ml Red wine; this should be a Burgundy but a good robust wine is ok
• 30 ml olive oil
• 1 Onion; chopped
• 2 Carrots; chopped
• 2 cloves Garlic; chopped
• 1 Bay leaf
• 2 tablespoon Chopped parsley
• 2 tablespoon Fresh Thyme Leaves
• 1/2 teaspoon Cracked black pepper
• 1/2 teaspoon Sea salt
• 120 grams Bacon; diced
• 2 tablespoon Plain flour
• 150 g Mushrooms; wiped clean and quartered, or you could use button mushrooms
• 200 g Button Onions; (something like you would use for pickling) or small shallots, p
• 10 g Chopped parsley
• Salt & freshly ground black pepper; to taste
-In a large bowl, add the beef, dry red wine, olive oil, chopped onion, chopped carrots , chopped garlic, the bay leaf, parsley, thyme, cracked pepper, and salt. Cover and let marinate in the fridge for at least 2 hours but it is preferred to let it marinate overnight, turning it over occasionally.
-Drain the beef and pat dry, strain the marinade and reserve it and the vegetables separately. Heat a large casserole over a medium to high heat, add, and brown the bacon. Return the pan to a medium to high heat and add the beef in batches.
– Add the mushrooms and the onions, cook until the vegetables are tender, skim any fat of the surface and add the parsley, salt, and pepper.
For more flavor, Délices d’Annie advises to choose a light, dry red wine a pinot noir or Beaujolais and marinate the beef overnight, it will look purple but just goes to show that it has absorbed as much of the wine flavour.