Burgundy meat step by step recipes with video and photos

Publication in the group: Meat and offal dishes

Beef Bourguignon is a French dish. The product is considered a delicacy and is prepared for a festive dinner. The classic recipe involves stewing fried beef in wine sauce and beef broth. Spices, garlic, mushrooms, onions and carrots are added to the product.

Initially, beef was stewed in wine to soften the meat. This method of preparation was common among peasant families. Gradually, the recipe for beef Burgundy moved into haute French cuisine.

Useful properties and calorie content of beef meat

Beef meat is a dietary product. It contains a lot of proteins. The product is actively used for children's and sports nutrition, as well as for weight loss programs.

Meat contains the following micronutrients:

1. vitamin B12;
2. vitamin B6;
3. zinc;
4. selenium;
5. iron;
6. niacin;
7. phosphorus.

The calorie content of beef meat is 288 kcal per 100 g of product.

BJU ratio:

• proteins – 19 g;
• fats – 12 g;
• Carbohydrates – 0 g.

There is more protein in beef than in pork, and much less fat.

Simple recipe

Beef Bourguignon (the classic recipe contains more ingredients) takes quite a long time to cook (up to 2-3 hours). The beef is first fried and then stewed in wine. The main ingredient is beef. Bacon is also added to the dish. Auxiliary ingredients are champignons, carrots, onions.

Composition of ingredients

Product includes:

Step-by-step cooking process

The dish should be prepared according to the instructions:

1. Beef meat must be washed under the tap, dried with a towel, and chopped into medium pieces. The meat should be transferred to a deep bowl, sprinkled with salt and pepper, and left for 30 minutes.
2. The onion should be peeled, washed and chopped into rings or half rings. Can be chopped into cubes.
3. Carrot roots should be peeled and cut into cubes or strips. Garlic cloves should be peeled and chopped finely.
4. The pork tenderloin should be chopped into cubes or straws and then fried in a frying pan. When the pork tenderloin has released its juice, place it on a plate. When frying bacon, it is better to use a thick-walled frying pan to prevent the pieces from burning and drying out.
5. Beef meat should be fried in the fat from the tenderloin. If there is not enough fat, you can add a little oil. After the golden crust appears, the meat must be removed from the frying pan and placed on a plate.
6. The onion should be fried in the oil that remains from the meat. After the golden crust appears, add carrots, garlic crumbs, and tomato paste to the pan. All ingredients must be mixed and simmered for 4 minutes.
7. Next, you need to put flour in the pan with vegetables and mix everything. Next, pour 100 ml of wine. Stir everything constantly, return the meat to the pan, and simmer for 1-2 minutes. Next you should pour another 400 ml. wine, broth.
8. The meat in the pan should be completely covered with sauce. It is recommended to add spices to the liquid. No need to add salt. It is recommended to simmer beef for 2 hours. It is not recommended to cook longer, as the meat will be very soft and fall apart into fibers.

9. In 15 min. Fry the champignons until done. It is advisable to chop them large so that they are visible in the dish. After frying, the mushrooms must be poured into the stew. In 5 min. Before cooking, add salt, parsley and dill.

What can I add?

You can add thyme, allspice, and basil to the dish. They will give the dish aroma and pleasant taste. Instead of tomato paste, you can add fried tomatoes. You can add onion sets to the dish. It is fried in a frying pan with whole onions.

How to serve a dish

Meat should be consumed hot. The product is served on a plate with mashed potatoes, pasta, spaghetti, and steamed vegetables. The dish is decorated with parsley and fried onion sets.

"Chicken Bourguignon"

The dish is originally prepared from beef, but if you don’t have it, you can try this version with chicken.

Take:

• Onions (medium) - 3-4 pcs;
• Bay leaf;
• Garlic - 2-3 cloves;
• Thyme (aka thyme) - 1 tsp;
• Dry red wine - 150 ml;
• Broth (depending on meat) - 1.5 cups;
• Carrots (medium) - 1 piece;
• Chicken fillet (originally veal) - 500 g;
• Mushrooms (dry, originally fresh champignons 250 g);
• Butter.

Recipe for Chicken Bourguignon:

Cut the meat and fry in vegetable oil. Then transfer it to a saucepan, but without the fat that is in the frying pan.

Add chopped carrots and fry until soft. We send it to the meat in the pan.

Pour broth, wine, 0.5 tsp into the pan. thyme, a couple of bay leaves, squeeze out the garlic, salt and pepper to taste. Bring to a boil, turn the heat to low and simmer until done. Kura is done quickly. Now about the broth: if your meat is chicken, then the broth is also chicken, if it is veal, then the broth is appropriate.

Now take the onion, cut it into 4-6 parts, put them in a frying pan, where a spoonful of butter and a spoonful of sunflower oil have been melted. We often roll the onion in the pan so that everything is fried until golden brown, about 10 minutes should be enough. In general (in the original), if you have a small onion (which is called a seeder), this is exactly what you need for this recipe. But I don’t have that, so I took a turnip onion.

Next, pour in half a glass (we have some leftover) of broth, add salt/pepper, bay leaf, a couple of parsley sprigs and 0.5 tsp. thyme, heat to the lowest setting so that it gurgles a little, and simmer for about 40 minutes, only making sure that the liquid does not completely evaporate.

Next, fry the mushrooms. I have boiled (there were dried honey mushrooms). In the original, champignons.

The time for stewing has passed, take out the meat and carrots. We filter the rest through a sieve and put it back on the fire to thicken a little, then throw in a piece of butter, mashed with flour, about a spoonful on a spoonful, maybe a little more. Turn the heat down and mix the butter and flour well until everything thickens.

Now we combine everything (meat with carrots, onions, mushrooms) and fill it with our broth sauce. Bring to a boil, taste. If something is missing, add it. Turn it off, let it brew a little and serve with whatever you want.

With sweet peas, thyme

Thyme and sweet peas are added to the dish for flavor. It is also recommended to use freshly ground black pepper as a spice. Butter is used to fry vegetables and meat.

Composition of ingredients

Beef Bourguignon (the classic recipe can be varied with spices) includes the following ingredients:

Step-by-step cooking process

The product is prepared step by step:

1. Beef meat should be washed under the tap, dried, and chopped into medium cubes.
2. The pork tenderloin must be chopped into strips.
3. Carrot roots and onions should be peeled, washed, and chopped finely.
4. The garlic cloves need to be peeled and finely chopped with a knife.

5. Next you need to make a bouquet garni. Parsley, thyme, bay leaves need to be washed under the tap, dried, and tied in a bundle with thread.
6. Next, you need to fry the pork tenderloin in a thick frying pan for 5 minutes. The dish is constantly stirred. After time has passed, you need to put the bacon on a plate. It is necessary to fry over medium heat.
7. You need to put 5 g of butter in a frying pan, add heat, pour in the beef, chopped into cubes. You need to fry the beef until a crust appears. After frying, the beef should be placed on a plate with the pork tenderloin.
8. You need to put 5 g of oil in a frying pan, add carrots, onions, and garlic crumbs. After this, it is recommended to reduce the fire to the weakest. Vegetables should be fried for 5 minutes. Next you need to pour in the flour, mix, and fry for 1 minute. After the flour, add tomato paste and simmer for another 1 minute.
9. Next, pour wine into the pan with vegetables and mix all ingredients.
10. After the wine, pour the broth into the pan and mix everything. The fire must be increased. After boiling, you need to remove the broth and boil for 3 minutes.
11. After the broth has been removed, the fire should be set to medium intensity, pour in 1 tsp. salt, add bouquet garni, peppercorns. The mixture should be boiled, pour in the meat and pork tenderloin, and boil again.
12. The pan must be covered with a lid and placed in a hot oven. Baking temperature 160 ᵒC. The duration of heat treatment is 2 hours.
13. Next you need to fry the pearl onions and champignons. Pour 300 ml of water into a frying pan, add 30 g of butter, add sugar, small onion.
14. Chop the champignons, add salt, add pepper, and fry in a frying pan for 7 minutes.
15. Make the fire high, boil the mixture, reduce the heat, simmer the onion under the lid for 10 minutes. Next, it is recommended to remove the lid and simmer until the water has completely evaporated and the onion appears golden brown.
16. After cooking the meat, champignons and onions should be poured into the main dish. You need to remove the bouquet garni and add salt. The pan should be left in the oven for another 15 minutes.

How to serve a dish

The product should be eaten hot. The meat should be placed on plates. It is recommended to eat beef with potatoes, pasta, vegetables, and pasta. The serving is decorated with onion sets, fried in a frying pan, and parsley.

When serving, it is recommended to add freshly ground pepper.

With potatoes and celery in the oven

The dish is prepared with pork tenderloin and potatoes. The product is very satisfying. Long-term heat treatment results in very tender meat. The recipe includes celery, thyme, garlic. These components give the dish a pleasant taste and aroma.

Composition of ingredients

Beef Bourguignon (the classic recipe is easy to prepare) includes the following ingredients:

Step-by-step cooking process

The dish can be prepared like this:

1. First prepare the marinade. Pour wine, finely chopped garlic, celery, diced carrots, and onions into a bowl.
2. Rinse the beef, dry it, chop it into medium cubes. After cutting, the meat should be placed in the marinade. The beef needs to stand for 4 hours.
3. Next is to make the stew. Beef meat must be removed from the marinade. The marinade must be filtered, pour 2 tbsp into a cup or bowl. l.
4. The oven should be turned on. The temperature should be set to 175°C.
5. Pour olive oil into a large wide saucepan or cauldron. The container should be heated over medium heat.
6. Beef meat needs to be salted and sprinkled with flour. Next, you need to pour the beef into the saucepan. Fry the beef in several batches to ensure even cooking. Roasting duration is 12-15 minutes. in a small amount of oil.
7. After frying, the meat should be placed on a baking sheet.
8. After 2 servings of beef, the pan in which the meat is fried should be rinsed from any remaining meat using marinade. Pour the marinade into a saucepan, scrape off the remainder, and pour into a bowl.
9. Pour oil into the saucepan again, fry the remaining meat in it, and place on a baking sheet.
10. In a frying pan, fry the pork tenderloin, chopped into strips, for 5 minutes. After the bacon is ready, it is recommended to add chopped champignons, garlic crumbs, chopped celery, and onions. The mixture should be salted and fried for 10 minutes.
11. Add tomato paste to the bacon and mushroom mixture and simmer for another 2 minutes.
12. Add the marinade to the stew and stir.
13. Pour beef into the stew, mix and simmer for 2 minutes. After stewing, pour in the broth, add bay leaves and thyme. The container should be closed with a lid and boiled. The frying pan with meat and stew should be placed in the oven and cooked for 2 hours.
14. Next, peel and cut the potatoes, add them 1 hour before cooking the meat, closing the lid.

    
    The article discusses delicious recipes for preparing beef Burgundy.

15. After cooking the dish, excess fat must be removed.

How to serve a dish

It is recommended to eat the product hot. Place the dish on a plate and sprinkle with chives. Bread must be served with the portion. The bread is dipped in the sauce.

With tomatoes

The meat in the recipe is simmered in red wine, due to which it becomes tender. Instead of tomato paste, put tomatoes. Smoked pork tenderloin and thyme are added to the dish.

Composition of ingredients

Beef Bourguignon (the classic recipe can be varied with tomatoes) includes the following ingredients:

Step-by-step cooking process

The dish is prepared step by step:

1. Onions, carrot roots, and garlic cloves should be peeled, washed, and chopped finely. Smoked pork tenderloin must be cut into cubes. Beef meat needs to be washed and chopped into medium pieces.
2. Beef meat should be salted, pepper powder and flour added, and mixed.
3. Fry the pork tenderloin in a thick frying pan for 5 minutes and place on a plate.
4. It is recommended to fry the beef over high heat until a golden crust appears and add to the bacon.
5. In a frying pan you need to fry onions, carrots, garlic crumbs. The fire should be of medium intensity. Frying duration is 10 minutes.
6. Tomatoes should be peeled, chopped into cubes or half rings, poured into a frying pan with vegetables, and simmered for 5 minutes.

7. Pour wine over the vegetables and simmer for another 10 minutes.
8. After stewing vegetables with wine, you need to add broth, after heating it in a saucepan. Place pork tenderloin, beef meat, peppercorns, thyme, bay leaf in a frying pan. The fire should be reduced to the lowest setting and simmered for 1.5-2 hours.

How to serve a dish

The product should be consumed hot. Place the meat and vegetables on a plate. You can add potatoes and pasta to the product. The serving should be decorated with parsley or dill.

Escargot de Bourgogne

Snails in Burgundy style

Grape snails in Burgundy are traditionally prepared with butter, parsley and garlic. They are usually served in their own shells. It is interesting that when preparing snails, they take them out of these shells and cook them separately (at this time, the shells themselves are also subjected to certain culinary procedures). The almost finished snails are returned to the shells, previously greased with oil, and brought to readiness in the oven.

Snails do not have any strong specific taste or smell, their meat is tender and is liked by almost everyone who dares to try it.

If snails are served in shells, then special utensils are brought to them (they are often called snail forks, although they are noticeably different in appearance from forks). They are not difficult to use and you can always ask the waiter for advice.

There is also a version of this dish when the snails are served without shells, usually in a special mold. In this case, the tasting process is simplified, but some exoticism is lost.

With rosemary and smoked breast

The recipe uses smoked breast instead of pork tenderloin. This reduces the calorie content of the dish. Rosemary is added to the meat for flavor.

Composition of ingredients

Beef Bourguignon includes the following ingredients (the classic recipe does not contain smoked brisket):

Step-by-step cooking process

The dish is prepared like this:

1. The chicken breast should be chopped into strips. Onion sets, carrots, garlic need to be peeled and chopped finely.

2. The chicken breast should be fried in a frying pan with thick walls. After the golden crust appears, you need to put the meat in a pan, which will be needed for stewing the dish.
3. After the breast, in the same frying pan, fry the onions, carrots, garlic, celery, and add a bouquet garni. You need to fry for 4 minutes. The fire should be medium.
4. Vegetables should be placed in a saucepan with the breast, the pan should be washed and dried.
5. It is recommended to wash the beef meat and chop it into pieces. The size of the pieces should be 5*5 cm. Heat the frying pan, add oil, lay out the pieces of beef, fry over high heat for 4 minutes. It is recommended to fry the meat in parts. The last portion should be fried over medium heat, after mixing with flour.
6. Pour ¼ of the wine over the meat. The mixture must be stirred so that the bottom of the pan does not burn. Simmer should be for 3 minutes.
7. It is recommended to pour the meat with wine sauce into a pan with vegetables and chicken breast. Rosemary must be removed from the pan. The bouquet garni is removed after 30 minutes. after stewing.
8. Place allspice in a container and place the saucepan on the stove. The fire should be of medium intensity.
9. After heating, you need to pour out the remaining wine. The meat should be simmered for 1.5 hours to 2 hours.
10. As the liquid boils, you need to add more broth.
11. In 40 min. until cooked, fry coarsely chopped champignons and onions for 5 minutes. There is no need to cut the onion. It should remain intact as it is small in size.
12. In 15 min. Add salt until done.

How to serve a dish

The product should be eaten hot. Meat is combined with potatoes, spaghetti, and vegetables. Sprinkle the portion with parsley and serve bread. The recipe uses beef neck or shoulder. These parts are much more tender than the thigh and ribs. For red wine, it is recommended to choose Burgundy. If you don’t have it, it’s better to use regular but high-quality wine.

If you don’t like the pronounced wine taste in a dish, you can reduce the amount of wine to 200-300 ml, replacing it with water or broth.

Beef meat should be fried over high heat before cooking. This way the meat will retain as much moisture as possible and will be more tender. You need to fry the beef in portions. It is not advisable to stew beef meat. It will be tough. Beef Burgundy, according to the classic recipe, should be stewed for no more than 2 hours (with vegetables in wine after roasting). During prolonged heat treatment, meat begins to fall apart into fibers.

Beef Bourguignon

Beef Bourguignon (or “beef bourguignon”, “boeuf bourguignon”) is a very popular dish not only in its country of origin, France, but also far beyond its borders. Beef cooked with wine and vegetables, aromatic spices and herbs for a long time, is very soft, juicy and flavorful.

In the age of modern technology and lack of time, there is a very convenient way to cook beef Bourguignon in a shorter period of time. Modern kitchen appliances come to the rescue. In my case, it will be a pressure cooker, which cooks food in a special saucepan with a lid under pressure. Even a dish like beef Bourguignon, which would take 3-5 hours to cook in the oven or in a regular pan, will be ready in a pressure cooker in 30-35 minutes. If you don't have a pressure cooker, you can cook this dish in a slow cooker. And if there is neither one nor the other, then a thick-walled pan with a double bottom and a non-stick coating will come to the rescue, however, the cooking time in this case will increase.

Ingredients:

• Beef tenderloin - 1 kg;
• Onion - 1 pc.;
• Carrots - 1 pc.;
• Garlic - 2 cloves;
• Rosemary - 2 sprigs;
• Thyme - 2 sprigs;
• Sage - 3-4 leaves;
• Bacon - 100 g;
• Red wine - 300 ml;
• Champignons - 200 g;
• Bay leaf - 1 pc.;
• Allspice - 2-3 peas;
• Olive oil - 2 tbsp;
• Salt - to taste;
• Ground black pepper - to taste;
• Beef bouillon cube - 1 pc.;
• Flour - 1 tbsp.

Step-by-step recipe with photos:

For this dish, it is advisable to use beef tenderloin. We will remove the films from the meat and cut it into large pieces of 5x5 cm. Place the meat in a glass container with a lid in which it will marinate.

Cut the carrots into slices, cut the onion into quarters and place the vegetables with the meat.

Let's make a bouquet garni of fresh rosemary, sage and thyme, add herbs to the meat. Pass the garlic through a press and also add it to the container. Pour in the wine. Salt and pepper the beef. Mix vegetables and meat with wine well. Cover the container with a lid and marinate in the refrigerator for at least 4 hours. You can marinate the beef overnight and cook it in the morning.

Remove the meat from the marinade. We set aside the vegetables separately, strain the marinade and also set aside for a while. Pour olive or any vegetable oil into a frying pan and fry finely chopped bacon. When the bacon is browned, add the beef and fry it over high heat until golden brown.

Take the fried meat out of the pan and roll it in flour.

Transfer the meat to the pressure cooker.

In the pan where the meat was fried and the bacon was left, add the champignons, cut into quarters, and fry everything together for 4-5 minutes. After this, add the vegetables from the marinade and simmer all the ingredients a little, literally 5 minutes. Add vegetables to meat. We also pour in the drained marinade. Add a beef bouillon cube, bay leaf, and a few allspice peas. If necessary, add enough wine to completely cover the meat and vegetables. Put the pressure cooker on fire. Let the meat boil, cover with a lid and cook under pressure for 30-35 minutes. Then remove the pressure cooker from the heat and let the steam escape completely.

Beef Burgundy can be served with rice, boiled potatoes, and pasta. The meat turns out tender, breaks down into fibers, and the sauce will be rich, thick and very aromatic.

Bon appetit!