A must of French Cuisine! Easy Delicious French! Le Boeuf Bourguignon

Do you like meat and wine? Personally I love it and these two combined, it can't be better!

Meat and wine are inseparable, don't you think so?

It is easy and delicious to simply grill the meat and drink wine. But today, I am going to show you a healthier and even more delicious way to enjoy them!

A MUST OF FRENCH CUISINE

Le boeuf bourguignon

Le boeuf Bourguignon @Mon amie Shon

Boeuf Bourguignon is a beef stew named after the region Bourgogne in the East of France.

This dish is known today as a famous French cuisine, but in the past, farmers used to enjoy it on a special day.

Dijon mustard is originated from this region but Bourgogne is also famous for beef and mostly wine,  Pinot Noir.

So this dish has two main ingredients: Beef and Wine!

Ingredients for 4-5 people:

- 2 lbs (1kg) Lean beef for stew

- 4 oz (100g) lardon or pancetta or bacon

- 2 large onions

- 2 large carrots

- 2 garlic cloves

- 8 oz (250g) white or baby bella mushrooms

- 2 Tbs flour

- 4 Tbs butter or oil

- Salt, pepper, Bouquet garni or Herbes de provences (or Italian seasoning)

- A bottle of dry red wine (Burgundy / Pinot Noir / Beaujolais / Bordeaux)

Step 1

 Cut the meat, onions and carrots in about 2 inch cubes and cut the mushrooms in half.

Step 2

In a heated cast iron pot or pressure cooker, add the lardon and cook it until brown and crispy.
When cooked, put them aside.

Step 3

In the same pan, brown the meat.
Season generously with salt and pepper.

When done, set aside with the lardon/pancetta.

Step 4

In the same pan, add butter, garlic, onion and carrot. Season with salt and pepper. Stir fry quickly.

Step 5

When the onion becomes transparent, add mushroom and continue to stir fry.

Step 6

After about 1 minute, bring back the meat into the pot.

Step 7

Add flour and mix well while cooking all the ingredients together.

Step 8

It is time to add the wine. I am using a Pinot Noir I had at home. You may use any kind of dry red wine. Pour the red wine until it covers all the ingredients.

Stir well scraping the bottom of the pot to deglaze

Step 9

Add the Bouquet garni or Herbes de Provences. You may use the Italian seasoning you can find easily in stores.

It is totally optional, but you may add a tablespoon of tomato paste if you like stronger/deeper taste.

Step 10

Put the lid on and let it simmer for at least an hour on low heat.



Enjoy with some mashed potatoes / baked potatoes / pasta / rice / bread or anything you like!

Drink the same wine you used in the stew to enjoy even more!

Bon appétit!!

Boeuf Bourguignon @Mon amie Shon

Boeuf Bourguignon @Mon amie Shon