Beef Bourguignon
A traditional French stew made with beef slow-cooked in a full-bodied red wine. This iconic dish combines tender meat, carrots, mushrooms, and a broth fragrant with aromatic herbs. Garnished with fresh parsley and cilantro, it is a true comfort food delight.
🛒 Ingredients
4 servings
- 3.3 lbs Beef
- 3 cups full-bodied red wine
- 6 carrots
- 14 oz button mushrooms
- 2 cups beef broth
- 2 onions
- 3 cloves garlic
- 1 bouquet garni (thyme, bay leaf, rosemary)
- 1 oz fresh parsley
- 0.2 oz cilantro
- 3 tbsp olive oil
- Salt and pepper to taste
Watch the original video
Watch on TikTokDirections
- 1
Cut the beef into uniform pieces and brown in a Dutch oven with the olive oil.
- 2
Sauté the finely chopped onions and garlic.
- 3
Deglaze the pan with the red wine and add the beef broth.
- 4
Return the meat to the pot with the aromatic herbs, cover, and simmer for 2 hours over low heat.
- 5
Add the sliced carrots and mushrooms 1 hour before the end of cooking.
- 6
Check the seasoning and adjust if necessary.
- 7
Sprinkle with fresh parsley and cilantro before serving.
💡 Chef's Tip
Choose a high-quality red wine and tender meat. This recipe is best prepared the day before to allow the flavors to develop further. Serve hot with toasted bread or potatoes.
