Authentic home cooking from France, with US measurements. 
My Style Beef Bourguignon
A very long cooking time, but the result is divine! Recipe made together with Simca.
My Style Beef Bourguignon
A very long cooking time, but the result is divine! Recipe made together with Simca.
Open in Cookpad AppSteps
- 1
Cut the pork belly or bacon into lardons (thick matchsticks).
- 2
Wash the onions, remove the first layer of skin, and set aside the green tops for another use.
- 3
Melt the butter in a Dutch oven. Add the lardons and onions, and sauté, stirring constantly, until browned.
- 4
Cut the beef into chunks.
- 5
Remove the lardons and onions from the pot and set aside.
- 6
Add the beef to the pot and sear over high heat until browned on all sides.
- 7
Peel the carrots and slice them into rounds.
- 8
Add the carrots to the pot and mix well.
- 9
Sprinkle with flour and cook, stirring constantly, until the flour is lightly browned.
- 10
Add the beef broth and scrape up any browned bits from the bottom of the pot.
- 11
Return the lardons and onions to the pot and stir.
- 12
Add the Burgundy wine and season with black pepper.
- 13
Peel and crush the garlic, add it to the pot along with the bouquet garni. Bring to a boil, cover, reduce heat to low, and simmer for 3 hours, keeping at a gentle simmer.
- 14
Slice the mushrooms.
- 15
Add the mushrooms, cover, and continue cooking on low for 30 minutes.
- 16
Remove the bouquet garni and stir.
- 17
It's ready! Serve with spaghetti. Enjoy and happy holidays!
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