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Beef Bourguignon
Preparation : 6 h 
Cooking : 0 min
Total time : 54 h Rest : 48 h Cook Expert
250 ml beef stock
750 ml cabernet sauvignon
100 g diced bacon
2 medium sized carrots, peeled, thickly sliced
100 g diced mushroom
750 g beef chuck or brisket, vut into large dice
3 tbsp plain flour
2 tbsp tomato paste
1 large leek, thickly sliced
1 celery stick, thickly sliced
2 brwon onions, peeled, diced
2 leaves bay leaves
2 sprigs thyme
2 tsp black peppercorns
2 tbsp olive oil
Associated products
by David Bitton for Magimix
Recipes submitted by consumers are not tested by Magimix.
2 comments
I cooked it precisely as specified. it was unpalatable as the wine dominated and there was too much of it. there was too much liquid. i repeated it in the Cocotte reducing the wine by 2/3 and browned the meat and then sautéed the vegetables. I also added mushrooms as is traditional. I also added half a cup of beef stock. It was excellent.
I didn’t marinate the carrot and onion and cooked the traditional way by sautéing onion, garlic and bacon. I felt there was too much liquid, so I’d do a reduction of the wine marinade with the herbs first next time.Very tasty. I marinade my beef for 3 days, so it was fall apart tender after only 2 ½ hours.