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Chef’s beef bourguignon

Name: Bœuf bourguignon du chef
Yield: 6 personnes
Cuisine: Française
Ingredients: 1,5 kg bœuf à braiser (paleron, joue); 75 cl vin rouge (bourgogne); 150 g lardons; 3 carottes; 2 oignons; 250 g champignons de Paris; 3 gousses d'ail; 1 bouquet garni; 2 c. à soupe farine; 2 c. à soupe huile; 1 pincée sel, poivre

The great classic, slow-cooked for 3 hours: a rich sauce, melt-in-the-mouth meat, even better the next day.

🍛 Dishes👥 6 peopleseasonal🗓️ January, February, March, October, November, Decemberslow-cookedtraditionalfamily

Ingredients

beef for braising (chuck, cheek)1.5 kg
red wine (Burgundy)75 cl
lardons150 g
carrots3
onions2
button mushrooms250 g
garlic cloves3
bouquet garni1
flour2 tbsp

In your cupboard: oil (2 tbsp), salt, pepper (1 pinch)

Preparation

If possible, the day before, marinate the cubed meat in the wine with the sliced carrots, onion and bouquet garni.
Drain the meat (keep the wine) and brown it in small batches in the oil, in a casserole dish.

The rest of the recipe (3 steps) is in the app

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Recipe by Chef Treeket, chef on Treeket.

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