Bœuf bourguignon: la meilleure recette traditionnelle

Instructions

1. Cube the beef into 3-4 cm pieces. Peel the onions carefully. Slice the carrots into rounds no thinner than 2mm. Prepare the garlic by peeling and removing the germ.
2. In a large casserole, melt the butter. Add the whole onions and the bacon. Sauté while stirring constantly. Once browned, remove them with a slotted spoon and set aside.
3. In the same pot, brown the beef over high heat. Add the carrots and continue to cook for 5 minutes.
4. Sprinkle the browned beef with flour and stir continuously to brown the flour.
5. Add the prepared beef bouillon. Scrape the pot to release the flavorful browned bits. Return the bacon and onions, pour in the red wine, seasoning with salt, pepper, bouquet garni, and crushed garlic. Bring to a boil, then cover and simmer gently for 3 hours.
6. After this, add the sliced mushrooms and simmer for an additional half hour. Remove the bouquet garni before serving. Serve ideally with pasta like tagliatelle or steamed potatoes.