Christmas party meal series: French red wine braised beef Beef Burgundy

Overview

French name: bœufbourguignon, a home-cooked dish originating from the Burgundy region of France. Beef is stewed with beef broth, red wine, and a variety of seasonal side dishes to create a festive dish. The so-called gatherings are often more meaningful than meals. A simple and warm dish is enough.

Tags

• hot dishes
• western-style banquet
• french cuisine
• western food
• bacon
• bay leaf
• beef
• beef soup
• garlic
• mushroom
• onions
• red wine
• thyme
• tomato
• bell pepper
• black pepper
• carrot
• sea salt

Ingredients

Steps

1. 1 Cut all ingredients (onions, garlic, bacon, carrots and tomatoes) into small cubes.

   

2. 2 This time I used my favorite beef cheek. For those who can’t buy it, you can choose sirloin or beef tendon.

   

3. 3 Cut into small pieces about 3cm long.

   

4. 4 Sprinkle some flour on both sides of the meat.

   

5. 5 Add two tablespoons of olive oil to the pot,

   

6. 6 Brown the beef on both sides over medium heat.

   

7. 7 After taking out the beef, do not wash the pot! Don't wash the pot! Don't wash the pot!

   

8. 8 Then fry the bacon slices in the same pan to remove the oil

   

9. 9 Then fry the bacon slices in the same pan to remove the oil

   

10. 10 Then add chopped onions and garlic slices.

    

11. 11 Add a little salt and black pepper

    

12. 12 Add carrots and tomatoes one at a time

    

13. 13 Add half of the mushrooms

    

14. 14 Pour in all the beef broth

    

15. 15 You have to use a spatula to gently scrape the bottom of the pot, because the char left by the previously fried beef is the essence of this beef soup!

    

16. 16 Add red wine

    

17. 17 Add thyme

    

18. 18 Paprika and bay leaves

    

19. 19 Stir slightly

    

20. 20 Add beef, bring to a boil, then reduce heat and simmer for 40 minutes, then turn off heat and simmer for 20 minutes.

    

21. 21 Then take out all the beef.

    

22. 22 Add the remaining mushrooms to the soup base, cook for 10 minutes, and turn off the heat.

    

23. 23 Use 30 grams of butter in a pan,

    

24. 24 Pour in 1/2 cup flour,

    

25. 25 After frying into a butter batter, add the beef and mushroom soup base that you have cooked before and cook it into a batter-like soup.

    

26. 26 About 15 minutes before eating, reheat the soup, pour in the beef you fished out before, and you're done.

    

27. 27 The most traditional way to eat it is to sprinkle beef, mushrooms and soup on baguette slices.

    

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