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Débutant
French
Classic French Omelette
Source: Chef
10 min1300 kcal
VégétarienSans glutenFaible en glucides+1
Beef Bourguignon
Beef braised slowly in red wine with mushrooms, pearl onions and bacon until spoon-tender — Burgundy in a pot.
Source
Recette de French bistro tradition · 👨🍳 Chef
Les noms des cuisiniers et créateurs figurent uniquement à titre de mention de source. More Recipes Please est indépendant et n'est ni affilié, ni approuvé, ni sponsorisé par eux.
Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.
Watch it being made · 3 videos
⏱ 210 min🍽 5 portions🔥 560 kcal🇫🇷 France
Étapes
Render the bacon lardons until crisp, remove them, and brown the well-dried beef in the fat in batches.
Soften the chopped carrot, onion and garlic in the same pot.
Return the beef and bacon, add the wine and herbs, and bring to a simmer, scraping up the browned bits.
Cover and braise low, on the stove or in the oven, for about 2.5 hours until the beef is tender.
Meanwhile sauté the pearl onions and mushrooms until golden and add them for the last 30 minutes.
Skim any fat, reduce the sauce until glossy, and serve with mashed potato or crusty bread.
💡 Astuces
- Dry and brown the beef well — that fond is the flavor foundation.
- Use a wine you'd actually drink; it defines the sauce.
- Like most braises, it's better made a day ahead.
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