Bœuf bourguignon — Bourgogne, France
Bourgogne, France
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Boeuf bourguignon is a winegrower's dish: braising beef and red wine, whichever is on hand, cooked together until the sauce coats the spoon. It belongs to the whole of Burgundy — from Dijon to Mâcon — and to no town in particular, which is why it's placed here under the region.
The meat, cut into large cubes, is marinated then seared, dusted with a little flour and moistened with wine and stock. It cooks for two to three hours over low heat, and the garnish known as "à la bourguignonne" — bacon lardons, glazed baby onions, sautéed mushrooms — is only added at the end of cooking, to keep its texture. A dish that is better reheated the next day.
Preparation
- 01
Marinate the meat overnight in the wine with the onion, carrots, garlic and bouquet garni. Drain, pat dry, and keep the marinade.
- 02
Sear the meat in small batches in the oil. Dust with flour, stir for 2 minutes, then moisten with the marinade and stock. Season with salt and pepper.
- 03
Cover and cook for 2 hours 30 minutes over very low heat, or in the oven at 150°C (300°F).
- 04
Brown the bacon lardons, glaze the onions in butter with a pinch of sugar, and sauté the mushrooms. Add them 15 minutes before the end. Serve with steamed potatoes.
Where this version sits
A single, final coordinate: Bourgogne, France. Another version of the same dish, elsewhere, gets its own point.
Photo: Arnaud 25 — CC BY-SA 4.0
