Beef Bourguignon: tradition, know-how... and French-style pleasure
Tender, flavorful and slow-cooked... Beef Bourguignon is more than just a recipe. It is a symbol of French cuisine, passed down from generation to generation. This emblematic dish of Burgundy invites slowness, sharing and conviviality. And what if this grandmother’s recipe was also the opportunity to learn French in another way?
Beef Bourguignon has its roots in Burgundy, a French region known for its powerful red wines. Originally, this dish was a peasant recipe. It was created to tenderize cheaper cuts of meat through slow cooking in wine.
It was a simple, nourishing meal, simmered gently for hours, often on Sundays. Over time, this stew became a national specialty. It is appreciated in fine dining establishments, bistros, as well as in gourmet kitchens.
It was a simple, nourishing meal, simmered gently for hours, often on Sundays. Over time, this stew became a national specialty. It is appreciated in fine dining establishments, bistros, as well as in gourmet kitchens.
Chuck, blade or shin are used—cuts rich in collagen that become tender when cooked.
This choice of meat is essential to succeed with a traditional Beef Bourguignon recipe. The secret? Time! Slow cooking (at least 3 hours) develops all the flavors.
Red wine is of course essential. Ideally, choose a Burgundy wine like Pinot Noir, but a Côtes-du-Rhône or Beaujolais can also work. The wine should be tannic enough to withstand cooking and flavor the sauce.
Ingredients (for 6 people):
• 1.5 kg of beef (chuck or blade)
• 1 bottle of red wine
• 3 carrots
• 2 onions
• 2 cloves of garlic
• 200 g of bacon
• 200 g of button mushrooms
• 1 bouquet garni (thyme, bay leaf, parsley)
• 2 tbsp of flour
• Oil, salt, pepper
1.
Cut the meat into large cubes
. Slice the onions, cut the carrots into rounds.
2. In a casserole,
fry the bacon
, then set aside.
3. Brown the pieces of meat in hot oil.
4. Add the onions, carrots, sprinkle with flour. Mix well.
5.
Pour in the red wine
until covered. Add the garlic, bouquet garni (thyme, bay leaf, parsley), and bacon.
6.
Let simmer
on low heat for 3 hours. Add the mushrooms 30 minutes before the end.
Nothing beats steamed potatoes, pasta or homemade mashed potatoes to accompany this dish. These simple sides absorb the aromas of the wine and vegetables. A rustic bread is perfect for soaking up the sauce. A glass of the same red wine used for cooking will make the experience even better.
At the
International Center of Antibes, we believe that language is also learned through wine and gastronomy. That’s why our program "
Gastronomy & Wine" offers cooking workshops, tastings and
French courses for adults in Antibes.
From grandma’s Beef Bourguignon recipe to food and wine pairings, our students discover another way of speaking French.
Because French is also lived in the kitchen!
