Skip to content
Cart

Your cart is empty

Continue shopping
Recipe

BEEF BOURGUIGNON

⏱️ Preparation: 30 min

⏳ Cooking time: 2h30

🍽️ Format: for 4 to 6 people

🍷 Drink used: Rouge Ardent Petit Béret (intense, tannic notes)

0 sugarsThe Burning Red The Burning Red
Sale price14,90 €
MedalSold outThe New RedThe New Red
Sale price9,90 €
Limited edition0 sugarsOld vinesOld vines
Sale price24,90 €
0 sugarsThe Burning Red The Burning Red
Sale price14,90 €
MedalSold outThe New RedThe New Red
Sale price9,90 €
Limited edition0 sugarsOld vinesOld vines
Sale price24,90 €

Ingredients

1 kg of beef (chuck, rump or rump) cut into pieces
3 carrots
2 onions
2 cloves of garlic
200 g of button mushrooms
1 bouquet garni (bay leaf, thyme, parsley)
1 tbsp tomato paste
1 tbsp flour
500 ml of Rouge Ardent Petit Béret
300 ml of vegetable or beef broth
2 tbsp olive oil
Salt, pepper

Preparation

1. Prepare the vegetables
Peel and slice the carrots. Slice the onions and chop the garlic. Clean the mushrooms and cut them in half.

2. Sear the meat
In a large casserole dish, heat the oil. Brown the beef pieces on all sides. Set aside.

3. Brown the filling
In the same casserole dish, sauté the onions, carrots, and garlic for 5 minutes. Add the tomato paste, sprinkle with flour, and mix well.

4. Deglaze with the Red Hot
Return the meat to the casserole dish. Pour in the Rouge Ardent Petit Béret to deglaze. Add the broth, bouquet garni, salt, and pepper.

5. Let it simmer
Cover and cook over low heat for about 2 to 2.5 hours. Add the mushrooms 30 minutes before the end of cooking.

6. Serve
Remove the bouquet garni. Serve piping hot with steamed potatoes, fresh tagliatelle, or homemade mashed potatoes.