Boeuf Bourguignon. The stew with red wine sauce that conquered my heart

Boeuf Bourguignon is a traditional dish of French cuisine, which I tried the first time I was in Paris and which conquered my heart forever.

And even though it is a meat stew cooked in red wine, it brings back memories of my grandmother's kitchen, that chup chup cuisine that gives us so much joy in the kitchen. In the end it is a stew cooked in wine and flavored with garlic, onions, carrots, salt and a bouquet garni to which we have also added mushrooms.

The tradition is to make it with Burgundy wine. but if you don't have a good red wine it will do the job perfectly, of course, the better the wine, the richer the sauce,

Ingredients

For the burger meat

60 g extra virgin olive oil
1 kg of beef stifle or hip tip
salt
black pepper

For the vegetables

2 tablespoons butter
1 onion
2 shallots
2 cloves of garlic
2 regular carrots cut into rounds
30 g of flour (2 tablespoons)
1 tablespoon of tomato concentrate
250 g mushrooms
salt
6 black peppercorns
1/2 l of Burgundy wine or Rioja red wine
1/2 l of meat broth
1 bouquet garni (mine with thyme, parsley, bay leaf and rosemary)
2 cooking nails
a little parsley

For mashed potatoes

3 large potatoes
water to cook them
50 g butter
150 ml milk
1 teaspoon salt
1 teaspoon nutmeg

Directions

We ask the butcher to cut the meat into cubes.

In a frying pan we heat with a little oil. We add the meat and season it with salt and pepper. We brown lightly on all sides. We withdraw and reserve.

Finely chop the onion, shallot and garlic cloves. Cut the peeled carrot into rounds and the mushrooms into quarters. If they are small you don't need to cut them but mine were very big.

In a saucepan, sauté the onion, shallots and garlic cloves in butter.

When the vegetables are soft, add the peppercorns, carrots and tomato paste.

We mix well. We make a well in the center of the saucepan and add the flour, stirring well so that it is completely integrated. Add the mushrooms and meat broth.

We move to incorporate it completely and add the red wine. Let it boil gently and add the reserved meat, also incorporating all the juice it has released.

We make a bouquet garni (a bundle) with the herbs and add it to the saucepan and cover. We let it cook over medium-soft heat for about 50 minutes.

While we cook some potatoes in plenty of water. When they are soft, we peel them and pass them through a puree or mash them with a fork. In a saucepan we boil the milk with the butter. When it comes to a boil, pour it over the potatoes and add the salt and nutmeg. We move well.

We serve the mashed potatoes on the base and the stew on top. We finish with a little chopped parsley and enjoy!

Tips and Tricks

The secret is to brown the meat over high heat to get a dark color, and then cook over very low heat.
Serve with pasta, rice or candied potatoes
Preparation time: 2 hours
Difficulty: easy
Servings: 10