Beef Bourguignon/Beef in wine sauce (Tour de France Recipe Eurosport)

Beef Bourguignon - A classic recipe with a story-like flavor

Beef Bourguignon is an iconic dish with deep roots in culinary tradition, combining simple ingredients with refined cooking techniques. This beef recipe in wine sauce will take you on an unforgettable gastronomic journey, turning every meal into a true celebration of flavors. Start preparing your ingredients and let yourself be carried away by the enticing aroma of this dish!

Preparation time: 30 minutes
Cooking time: 2 hours and 30 minutes
Total time: 3 hours
Servings: 4-6

Ingredients:
- 1 kg beef chuck or brisket (opt for moderately fatty meat for better flavor)
- 125 g smoked bacon, without rind (adds a subtle smoky note)
- 400 g carrots (choose young carrots for natural sweetness)
- 1 bunch of green onions (adds freshness)
- 60 g butter or 4 tablespoons of olive oil/rice oil (rice oil adds a distinct flavor)
- 2 tablespoons of flour (to thicken the sauce)
- 50 ml brandy (for added complexity)
- 150 ml red wine (Burgundy is ideal, but any quality red wine will work)
- 5 cloves of garlic, sliced (for an unmistakable aroma)
- 1 bouquet of fresh herbs (parsley, rosemary, thyme, marjoram)
- 3 bay leaves
- Oregano, thyme, peppercorns, paprika, salt, and ground pepper (to adjust the taste)

Step-by-step preparation:

1. Preparing the ingredients: Start by cutting the beef into cubes of about 4-5 cm. Cut the smoked bacon into smaller cubes. This size contrast will add an interesting texture to the dish.

2. Seasoning: Season the meat and bacon with salt, ground pepper, and a little paprika. This step will enhance the flavors.

3. Heating the pot: Choose a heavy-bottomed pot or a Dutch oven, ideal for slow cooking. Add the butter or olive oil and heat it over medium heat. When the butter is melted and starts to sizzle, it's the perfect time to add the meat.

4. Searing the meat: Add the cubes of meat and bacon to the pot. Cook them until browned on all sides, about 5-7 minutes. This step is essential for sealing in the juices of the meat.

5. Adding the vegetables: Once the meat is browned, add the chopped green onions, peeled and cubed carrots, and sliced garlic. Mix well and let the vegetables sauté for 5 minutes until they become slightly soft.

6. Adding the herbs: Wash and finely chop the fresh herbs, then add them to the pot along with the bay leaves and peppercorns. Gently stir to distribute the flavors.

7. Deglazing: Pour the brandy into the pot and let it boil for 2-3 minutes, allowing the alcohol to evaporate and leaving only the flavors. Then, add the red wine, ensuring that all the meat is covered.

8. Slow cooking: Cover the pot with a lid and reduce the heat to low. Let it simmer for 2 hours and 30 minutes. If you notice that the sauce is reducing too much, add a few tablespoons of boiling water. This slow cooking technique will allow the flavors to develop and the meat to become tender.

9. Thickening the sauce: After the cooking time has expired, sprinkle the flour over the dish and mix well with a wooden spoon. This will thicken the sauce and make it smoother. Cook for another 15-20 minutes, stirring occasionally.

10. Adjusting the taste: Finally, taste and adjust the seasonings to your preference. This is the moment to give it that final touch, maybe adding a bit more pepper or salt, depending on your taste.

Serving and garnishing:

To bring a touch of freshness to the dish, garnish each serving with fresh leaves of thyme, parsley, or rosemary. You can serve Beef Bourguignon with mashed potatoes or fresh bread, allowing you to savor every drop of the rich and flavorful sauce.

Practical tips:
- Wine: Choose a wine you would like to drink. The taste of the wine will influence the dish, so don't compromise on quality.
- Meat: It's important to use quality beef, preferably with a moderate fat content, for a tender and juicy result.
- Slow cooker version: If you have time, you can prepare this dish in a slow cooker. All you need to do is follow the same steps but let the ingredients cook at a low temperature for 8 hours.

Calories and nutritional benefits:
This recipe contains approximately 450 calories per serving, depending on the ingredients used. It is a good source of protein due to the beef, and the vegetables add fiber and essential vitamins for a balanced diet.

Frequently asked questions:
- Can I use chicken instead of beef?: Although it won't be the same recipe, you can adapt the technique using chicken. Cooking will require a shorter time.
- How can I store leftovers?: Beef Bourguignon stores well in the refrigerator for 2-3 days and is even tastier the next day as the flavors meld.
- What drinks pair well with this dish?: A dry red wine, similar to the one used in cooking, is the perfect choice. Additionally, a brown beer can be an interesting option.

Beef Bourguignon is not just a simple dish, but a culinary experience that will bring the warmth and story of a rich gastronomic tradition to your table. I invite you to try this unique recipe and enjoy every bite! Bon appétit!