The national dish of France – Boeuf Bourguignon

Today, the 14th of July, the French are celebrating their National Day. For this occasion, Julie, our French team member (no longer working with Ingmar), has made some Boeuf Bourguignon (one of the closest to be the national dish of France, the other choice would be Quiche Lorraine) and is sharing the recipe with us. Beef Bourguignon is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic, onions and a bouquet garni, with pearl onions and mushrooms added towards the end of cooking. The stew reheats well and is one of those dishes that tastes even better the second or third day. Bon appétit!

The national dish of France - Boeuf Bourguignon

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 2 hrs

Total Time 2 hrs 30 mins

Course Main Course, Main Dish

Cuisine French

Servings 6 -8

Ingredients

  

0.5x1x2x3x

• 1 kg beef cut in large cubes
• 2 carrots
• 1 onion
• 30 g flour
• 1 “bouquet garni” =bundle of herbs, see details further down
• 2 garlic cloves
• 40 cl red wine
• 40 cl beef stock
• vegetable oil
• salt
• black pepper
• 150 g mushrooms
• 150 g pearl onions
• 250 g pork belly or bacon optional if you don't eat pork

For the "bouquet garni"

• 2 sprigs fresh thyme
• 2 dried bay leaves
• 2 stalks leafy greens from the celery stalks
• 6 sprigs fresh parsley

Instructions

 

• Pre-heat oven to 180°C (350°F)
• Start with the vegetables: chop the carrots in 1 cm pieces and the onion finely
• Dry the beef cubes with paper towel and sprinkle with salt and pepper
• In a pan, heat some oil and add the beef pieces. Braise meat for 5 minutes and add the chopped vegetables
• Stir for a few minutes, while you prepare the “bouquet garni” by arranging the herbs in a neat stack, one on top of the other, and then tie the ingredients into a tight bundle with string.
• Add the flour and continue to stir
• Transfer to a Dutch oven (casserole dish)
• Add the wine, the beef stock.the finely chopped garlic and the “bouquet garni”
• Cook in the oven for around 2 hours
• In the meantime, cook the pearl onions (until golden but still firm) and mushrooms separately
• Add the pearl onions and mushrooms to the beef stew once it is cooked. Remove the "bouquet garni"
• Best served with egg pasta (tagliatelle), mashed or boiled potatoes

Tried this recipe?Let us know how it was!

Read more about IngredientMatcher’s Country Chefs in the Foodie section Read more about national dishes Read more about other national dish recipes published on this blog