If there was a PhD in beef bourguignon making, my mom and my grandmother would both be doctors. It’s one of the dishes they make extremely well, which probably explains why I like beef bourguignon so much. So here is my take on beef bourguignon, and unlike what you may think, it’s super easy to make even though it takes a while to cook.
Ingredients
For 3 servings
• 1 pound (500 grams) of beef stew meet
• 2/3 cup (55 grams) of butter
• 2 tablespoons of flour
• 1 bottle of red wine
• 1 1/2 (250 grams) of mushrooms, sliced
• 3 potatoes, peeled and diced
• 2 carrots, sliced
• 1 onion, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 4 bay leaves
• 2 cloves
• 3 teaspoons of herbes de Provence
• 2 teaspoons of dry oregano
• 2 teaspoons of dry rosemary
• Salt and pepper to taste
Method
1. Melt the butter in a pot and brown the meat over high heat.
2. Remove the meat and get rid of the fat.
3. Put the meat back in the pot and cook until golden over high heat, stirring frequently.
4. Add the wine, mushrooms, carrots, potatoes, onion, garlic, all the dry herbs, the cloves, salt and pepper.
5. Stir well to make sure all the ingredients are covered with wine.
6. Bring to a boil, reduce the heat to low and cook for at least three hours (the longer the better).