Ingredients - 6 people
Ingredients - 6 people
- 1 kg meat
- 100g bacon
- 1 onion
- 2 carrots
- 250g mushrooms
- 50g butter
- Bottle of red wine
- Fine salt
- Pepper
- Thyme and bay leaf
- 100g bacon
- 1 onion
- 2 carrots
- 250g mushrooms
- 50g butter
- Bottle of red wine
- Fine salt
- Pepper
- Thyme and bay leaf
preparation
Boeuf Bourguignon is a classic of French cuisine and a staple of family meals. Native to Burgundy, this dish was mainly prepared for festive occasions before becoming a Sunday dish. To accompany and sublimate this traditional dish, we suggest a selection of wines.
Our selection of wines to accompany a boeuf bourguignon:
To accompany this dish, a red wine of character is an obvious choice.
First, we take you to the Beaujolais region with TRENEL wines from the Fleurie appellation. Located in the heart of the Beaujolais crus, the Fleurie appellation is often described as the finest Beaujolais wines. The white-juiced Gamay Noir reveals aromas of violet, rose and iris, which are a perfect match for the sauce.
Our Fleurie wine develops aromas characteristic of Gamay Noir à jus blanc, such as poeny, cherry and violet, as well as spicy notes of licorice and pepper. Its roundness, greediness and long finish are perfect with beef.
Our Terroir d'Exception Fleurie La Madone expresses a lovely freshness on the palate with fruity and floral aromas that will enhance your recipe. Its lovely structure is ideal for ageing.
For lovers of Rhone Valley wines, we suggest a selection of M. CHAPOUTIER wines to match this dish in sauce: Côtes-du-Rhône Village Signargues, Rasteau and Châteauneuf-du-Pape appellations, discover them in more details.
Agrioto AOP Côtes-du-Rhône Villages Signargues, a sublime red wine. Syrah and Grenache develop aromas of very ripe black berries on the nose, followed by spices and licorice, which go perfectly with the meat's mellowness.
Fine, solar and generous, Les Gadilles AOP Rasteau develops aromas of very ripe fruit such as redcurrant, blackcurrant and raspberry. Its fine structure pairs perfectly with the simmering notes of meat and becon.
Facélie, an organic Châteauneuf-du-Pape, powerful and full-bodied, with spice and leather notes. This wine will be a good choice to enhance your Boeuf Bourguignon.
Recipe for Boeuf Bourguignon : serves 6
1) Cut up the meat
Cut a kilo of beef into pieces. You can choose to cut the chuck, cheek or the belly.
2) Brown your vegetables
In a casserole dish, brown your chopped onions and bacon in butter. Once browned, add your beef pieces and sauté over high heat for a few minutes. Then add two sliced carrots.
3) Cooking
Moisten your meat and garnish with red wine. Season with salt, pepper, thyme and bay leaf. Simmer for three hours over medium heat.
4) The rest
Meanwhile, fry your bacon and mushrooms in a frying pan. Once cooked, add them to the casserole until the end of the cooking time.
5) The accompaniment
Traditionally, boeuf bourguignon was served with potatoes. You can also serve it with rice or pasta.
Enjoy!
