Boeuf Bourguignon Facile 
Easy Boeuf Bourguignon
Here’s an easy and quick way to make this classic dish.
Easy Boeuf Bourguignon
Here’s an easy and quick way to make this classic dish.
Cooking Instructions
- 1
24 hours before cooking, place the beef, scrubbed and sliced carrots, peeled and sliced onion, thyme, bay leaf, garlic, salt, and Espelette pepper in a dish. Pour the wine over everything.
- 2
Cover with a clean cloth and place in a cool spot. Let marinate for 24 hours.
- 3
The next day, drain the beef and vegetables, reserving the wine and herbs.
- 4
In a Dutch oven, melt the butter with the oil and brown the beef on all sides. Set the beef aside.
- 5
In the same pot, sauté the vegetables in the beef drippings until the onions are translucent.
- 6
Return the beef to the pot with the vegetables. Sprinkle in the flour and cook, stirring, for 5 minutes.
- 7
Pour in the reserved wine and herbs. Simmer on very low heat for at least 3 hours.
- 8
30 minutes before the end, remove the lid to help the sauce thicken and coat the beef nicely. Keep the heat very low.
- 9
Serve with steamed potatoes or fresh pasta, along with the same wine used for the marinade.
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