My friend Toya found her first job. To celebrate, I had given him carte blanche to the dinner menu. She opted for a “beef bourguignon with lots of carrots and noodles”. I was a little surprised at first, but it was really a good idea for a winter dish. Very typical for this recipe, I had never prepared, I did not hesitate one second and I was directly in the draw “Mapie's Kitchen” (Toulouse-Lautrec), cult book of French cuisine.
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Beef bourguignon
Recipe inspired by “Mapie's kitchen”
To be prepared the day before
Prep: 15mins
Cooking: 4hr
Serves 4 people
- 800g beef cheeks
- 3 medium onions
- 5 carrots
- 1/2l red wine
- 2 tbsp plain flour
- 50g butter
- 1 bouquet garni
- 5 bay leaves
- 4 thyme
- salt, pepper
Peel onions and cut into pieces. Peel carrots and cut into thick slices. Cut the beef into large cubes of 4 cm.
Melt the butter in a casserole, fry beef. Sprinkle well with flour. Stir with a wooden spoon.
When the flour is golden, add the wine, stirring always, salt, pepper and onions, carrots and bouquet garni, thyme and bay leaf.
Cook 4 hours on very low fire, covered, watching and tasting.
After 4 hours, stop cooking and cool before placing in the fridge overnight.
When serving, beef bourguignon out of the refrigerator and grease by removing the solidified fat that has formed on the surface with a spoon.
Reheat over medium heat a few minutes and serve with tagliatelle.
I like good food hummmun!!!
a classic dish of French cuisine, delicious and circumstances considering the temperatures!!
good day
Hervé.
it was so good…
… I plan to change all taf 2 months to me that you refasses!
excellent dish I made this weekend. I advise you to improve the recipe to marinate your meat cut the previous day in the wine with a little olive oil,bouquet garni,carrots onions garlic salt pepper (use the marinade to cook meat
Good appetite
Veronica
details / recipe
HELLO !
CAN I HAVE AS TO THE ACCURACY wine you used in your recipe ??? What specifically red wine ???? thank you in advance !!!! See you soon JOSIANE – 91
PS : I found your blog on the benefits of February
Good evening,
I made this dish traditionally good today, snowy day, and it was sublime!!
I added bacon – a paquet- (to cook with meat) Paris mushrooms and whole (a small box) to add with onions. For wine, I used a wine from Argentina purchased from Monop (blue label). A delight!!!!!! Thank you :)
Charlotte
@ Charlotte B: You make me want to redo a. Been a long time and this is clearly a dish of circumstance…
So I guess you're playing the improvements: I await your ideas! :) Thank you for your blog, j’adore!
Hello,
A tip: add orange juice and zest. It goes well with wine and it's delicious.