⇓⇓⇓ Full recipe in the description ⇓⇓⇓
⇓⇓⇓ down below the video ⇓⇓⇓
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Beef Bourguignon is a classic and sophisticated dish of French cuisine, known for its deep, rich flavor. This traditional stew originates from the Burgundy region and consists of pieces of beef slowly cooked in red wine, preferably Pinot Noir, until they are extremely tender. The dish is complemented with ingredients such as bacon, onion, carrots, garlic and mushrooms, as well as aromatic herbs such as thyme and bay leaves.
The end result is a robust and comforting dish, with so tender meat, it falls apart easily and a thick, flavorful sauce. Traditionally, Beef Bourguignon is served with accompaniments that may include mashed potatoes, rice or a good French baguette, perfect for soaking up the delicious sauce. This dish is an iconic example of French cuisine and a true celebration of simple ingredients transformed through careful cooking techniques and time.
Mousseline potato: The result is incredibly smooth, light and creamy mashed potatoes with a rich, delicious flavor. Mousseline potatoes are often served as an accompaniment to sophisticated dishes such as roast meats, grilled fish or Beef Bourguignon itself, offering an indulgent base that complements a variety of main courses well.
📄 Ingredients:
Beef stew – Beef Bourguignon
3 slices of bacon
750 grams of beef
butter to taste
1 onion
2 carrots
3 cloves of garlic
1 tablespoon tomato paste
1 1/2 tablespoon of wheat flour
1 cup of red wine
beef broth how much you need
Season to taste with salt, black pepper, paprika
fresh or dried thyme
2 bay leaves
150 grams of shallots or pearl onions
250 grams of fresh mushrooms
Mashed Potatoes – Mousseline
700 grams of potatoes
2 garlic cloves
salt
3 tablespoons of butter
1/4 cup of milk
180 ml of cream
mozzarella cheese to taste, but it is optional
Black pepper
fresh chives
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two classics of French cuisine in one a French style beef stew with mousseline potatoes slowly cooked to develop more flavors and served with mashed potatoes making a perfect combination in a simple way this dish is transformed into a super tasty meal ideal for special dinners or festive occasions now let’s start the recipe 750 g of beef for stew three slices of bacon one onion two carrots three cloves of garlic one tablespoon of tomato paste one and a half tablespoons of wheat flour one cup of red wine beef broth as much as necessary seasonings to taste fresh or dried thyme two bay leaves 150 g of shallots or pearl onions 250 g of fresh mushrooms butter to taste 700 g of potatoes two cloves of garlic 3 tablespoons of butter 1/4 cup of milk 180 ml of cream Salt and Pepper to taste Fresh chives and a little mozzarella cheese but it is optional first start by peeling the [Music] carrots then cut into large pieces chop the onion cut in half shallots but it is optional crush the garlic cloves cut The mushrooms into four [Music] pieces cut the bacon slices and cut the beef into pieces in a pan fry the bacon and set aside then seal the meat I recommend it in two batches season to taste like this When ready, set aside immediately after sealing the rest of the meat and repeat the same process in the same pan add butter and oil add the carrots and also the onions sauté them for a few minutes the garlic and continue sautéing add the tomato paste mix well with the others ingredients [Music] then the wheat flour and stir well pour in the red wine give it a good mix pour in some of the beef broth give it a [Music] stir season to taste add the meat, bacon, bay leaves and thyme pour in more a little beef broth cover and cook slowly over low heat first for an hour after this time uncover if necessary add a little more broth cover and cook for another hour in the meantime peel the potatoes and garlic cloves cut the potatoes into pieces and chop the chives after washing put them into a pan cover them with water [Music] put the garlic cloves and a little salt take them now to cook cook them for a few minutes until they are soft put them into a bowl in the same pan pour the milk and cream [Music] heat for about 3 to 4 minutes and keep stirring mash the potatoes very well with the [Music] garlic cloves little by little add the butter mix with the potatoes pour the previously heated milk mixture gradually and keep stirring and so on [Music] until it has a velvety and creamy texture, season to taste with Salt and Pepper and finally mozzarella cheese if you want, mix well and set aside in a frying pan add oil and butter add some mushrooms, seasonings to taste and give it a light fry then do the same with the rest of the mushrooms and also with the shallots time to uncover the lid add the vegetables mix them [Music] well leave on the heat for just a few more minutes to finish the stew after it is ready, uncover and this is the point of the meat very tender,[Music] a robust and tasty sauce remove the bay leaves and also the thyme serve with previously heated mashed potatoes and the beef stew is [Music] of course Chives to taste, in addition to this slow cooking process on the stove, it can also be done in the oven, the end result is a delicious and comforting dish. It can also be served with baguette or any other type of side dish you want, perfect for colder days, other hot French dishes recipes just below in the description of this video see you next time bye [Music] [Music] [Applause] [Music]
2 Comments
Delícia 😋
Lovely ❤