Grandma’s Beef Bourguignon Recipe for Eating Well in Fall! What is beef bourguignon? This beef bourguignon recipe allows you to prepare a delicious, tender meat and a nice creamy sauce.
Grandmother’s recipe with beef bourguignon: what does it consist of?
Preparation takes about two hours. You need a cast iron casserole, a chef’s knife, and a salad bowl. Perhaps every home has its own recipe for beef bourguignon. The important thing for a delicious beef bourguignon recipe is lovingly getting tender meat and a smooth sauce mixed well. If you want to share the dish with relatives or friends, we advise you to start early!
Let’s say that at the beginning of the week, you go to see the butcher to order meat at the end of the week. Thursday do the rest of the shopping. On Friday you go get the meat and start preparing. Saturday before relatives or friends arrive, you finish cooking.
Ingredients for 8 people:
- 1.8 kg of beef under the name “Bourguignon ***” or “Bourguignon **”
What is beef bourguignon? Beef bourguignon is a dish that requires a cut of meat called ‘legni’. The range is very wide. Otherwise, for pot-au-feu, gather at least 3 pieces of different nature, texture, and taste:
Low-fat meat (chuck or stub);
– gelatinous meat (scooter or tail);
– Spotted or fatty meat (berry dish or rib).
- onion – 1
- carrots -4
- Mushrooms – 250 g
- Pearl onion – 200 gm
- Thick slices of smoked bacon – 4
- garlic cloves – 2
- Soft butter – 40 g
- Flour – 40 g
- Veal Broth Pots – 2 Capsules From a brand you love
- Garni Bouquet – 1
- Sweet pepper (optional) – 1 tsp
- Parsley – 1/4 bunch
- salt to taste
- pepper to taste
- Burgundy red wine – 75 cl bottle
Start cooking my grandmother’s recipe for beef bourguignon on Friday night!
Cooking: 5 hours and 30 minutes
Friday evening (15 minutes)
- Peel the carrots and cut them in half lengthwise. Then in large cubes and put them in a large salad bowl.
- Do the same with onions, that is, peel and roughly chop them; Then add it to the carrots.
- Peel the garlic, remove it, then crush it with a garlic press (or the back of a tablespoon) and add it to a salad bowl.
- Trim the meat (or remove only excess fat if necessary) and cut it into large cubes about 5 cm.
- Put the meat with the garnishing in a salad bowl.
- Wash it all down with wine.
- The film and put it in the refrigerator until Saturday.
Saturday morning (1:30) first cooking of Grandma Bourguignon’s recipe
- While you keep the wine, filter the meat.
- Take the meat and separate it from the filling, keeping it in a separate bowl. In this way, at the moment you have three containers: one with wine, one with garnish and one with meat, of course.
- Reconstitute veal broth by mixing 1/2 liter of lukewarm water with the two pots.
- Pick the parsley leaves and separate the leaves from the stems. The stems are used for sauce and the leaves for garnish.
- Take a large casserole dish to heat 3 tablespoons of sunflower oil and brown the pieces of meat on all sides, controlling the cooking to prevent the pieces from overlapping.
- Next, set it aside in a bowl and pour the filling into the casserole. Mix and cook for 5 minutes, stirring regularly.
- Put the pieces of meat on the back, sprinkle with flour and mix well to completely cover the pieces of meat and the filling.
- Then add the wine marinade.
- Add veal broth, bouquet of parsley, and parsley stalks.
- Add salt and pepper to taste and add a teaspoon of paprika.
- Simmer for at least two hours over low heat, covered.
Preparing the filling
- Satin small onions.
- Peel the pearl onions and put in a saucepan.
- Add 20 grams of butter, 1 tablespoon of sugar and a pinch of salt.
- Pour the water halfway and cover it with a sheet of parchment paper with a hole in the middle.
- Cook on medium heat for 15 minutes.
- Remove the parchment paper and continue cooking until it is completely evaporated.
- At the end of cooking, give the pan a circular motion to coat the onions with the caramel that forms.
- Don’t take your eyes off the pan at this point in cooking so the onions don’t burn.
- Remove the rind and impurities from the bacon, then chop it into the lardon’s lard.
- Place the bacon in a nonstick skillet (without oiling it) and fry until it begins to color.
- Cut the mushrooms into slices and put them in the pan used to cook the bacon pieces with the remaining 20g of butter.
- Cook for 5 minutes and marinate at the end of cooking.
After 3 hours of cooking
- Take the meat and two-thirds of the carrots and set them aside.
- Drain the rest of the garnish, discard the bunch and add 2 good scoops of the sauce. Mix well to get a puree that you can re-incorporate into the remaining sauce.
- Mix everything together and taste to adjust seasoning with salt and pepper if necessary.
- Prepare the beef and carrots you reserved, add the garnish (small onions, bacon bits, mushrooms).
- Mix, cover and leave on the closed plate.
Saturday evening (20 minutes)
- Re-cook over low heat (3 out of 9 on an induction plate) for another 2 hours before serving.
What accompanies beef bourguignon?
Served with steamed potatoes.