Just throw everything into one pan and let it cook. For many, this French cuisine dish seems complicated, but in fact it’s very simple and easy to make, yet rich with the flavors of France. I made not a classic version, but a homemade one, where besides onion and mushrooms, young French potatoes are added to the beef. For the classic recipe, simply remove the potatoes and make them separately as mashed potatoes for a side dish.
What you need:
– 800 g beef (I used entrecôte)
– 100–150 g sliced bacon
– 1 onion
– 1 carrot
– a couple of celery stalks
– 2–3 garlic cloves
– 1 teaspoon tomato paste
– For seasoning the meat: salt & black pepper, 1 tablespoon flour
– beef stock
– 150–200 ml dry red wine
– rosemary
– small onions (I didn’t have them, I used shallots)
– 200–300 g champignon mushrooms
– potatoes
–
Method:
At the very beginning, fry the bacon, then remove it from the cocotte. Cut the beef into medium-large cubes and season with salt, ground black pepper, and flour. Sear the beef and remove it from the cocotte. Fry the chopped onion, carrot, and celery, then add the tomato paste, mix well, and add the fried bacon and beef. Pour in the red wine, cook off the alcohol, then add the beef stock and rosemary. Transfer to the oven for 2–3 hours at 180 degrees Celsius (here in Fahrenheit). Fry the onions and champignon mushrooms separately. Remove the beef from the oven and add the onions and mushrooms (potatoes optional, if you don’t have a side dish). Return to the oven for another 20–30 minutes. Enjoy your meal.
#beefbourguignon #food #recipe #foodie #tasty
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