Bœuf bourguignon 
Boeuf Bourguignon
A delicious dish everyone loves. I make it the day before—reheating makes it even better! Cook for 3 hours the first day and 1 hour the next day.
Boeuf Bourguignon
A delicious dish everyone loves. I make it the day before—reheating makes it even better! Cook for 3 hours the first day and 1 hour the next day.
Cooking Instructions
- 1
Cut the beef into chunks if not already done. Peel the onions. Peel, wash, and slice the carrots into thick rounds. Peel the garlic cloves and remove the germ.
- 2
In a large Dutch oven, heat the olive oil. Add the whole onions and diced bacon. Sauté until browned, then remove and set aside.
- 3
Add the beef to the pot and brown on all sides for about 5 minutes. Add the carrots and cook for another 5 minutes, stirring well.
- 4
Add the flour and cook for a few minutes. Pour in the beef broth (prepared by dissolving the bouillon cube in 2 cups boiling water). Add back the bacon and onions.
- 5
Add the red wine, bouquet garni, salt, pepper, and crushed garlic cloves.
- 6
Bring to a boil, then reduce the heat and cover. Simmer for 3 hours.
- 7
The next day, bring the pot back to a boil over high heat, then reduce the heat. About 30 minutes before the end of cooking, add the sliced mushrooms. Cover and finish cooking.
- 8
Serve with steamed potatoes or tagliatelle noodles, for example. Enjoy!
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