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Master this monument of French gastronomy. A detailed 2-day recipe with automatic quantity calculation based on your guests.

Comment utiliser le modèle "Traditional Beef Bourguignon 🍷" ?

Vous pouvez démarrer une instance de cette checklist pour l'adapter à vos besoins spécifiques. Elle est composée de plusieurs étapes structurées pour vous guider.

Traditional Beef Bourguignon 🍷

Paramètres influençant le déroulement de la checklist

Cut the chuck steak or braising beef into 50g cubes. Plan for about 250g per person.

Onions, carrots, leeks in mirepoix (small dice).

Cover meat and vegetables with a full-bodied red wine (Burgundy or Côtes-du-Rhône). Add the bouquet garni and a few peppercorns.

Very important: the meat must be dry to brown well (Maillard reaction).

Brown the pieces in small batches in a butter/oil mixture.

Sprinkle with flour and cook for 2 minutes to thicken the future sauce.

Bake for at least 3.5 hours. The meat should shred with a fork.

Run for 8 hours on low. Ideal for ultra-tender meat.

Sauté smoked bacon lardons and button mushrooms separately.

If too runny, reduce it. If too thick, add a little stock.

Serve in preheated shallow bowls, sprinkle with fresh flat-leaf parsley at the last moment.

Traditional Beef Bourguignon 🍷

Impact et Satisfaction

🌙 Day-1: The Marinade (Essential)

Prepare the meat

Chop aromatic vegetables

Marinate

☀️ D-Day: Cooking

Drain and pat dry the beef

Sear meat over high heat

Singer (Flour coating)

Slow cooking in oven (150°C / 300°F)

Slow Cooker (Low setting)

✨ Finishing & Plating

Prepare the garnish

Check sauce consistency

Serving tip

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