Beef bourguignon


  • Serves: 6
  • Preparation: 20 min
  • Cooking: 2h30

1.2 kg of beef (twin, scoter or chuck) cut into large cubes
100 g carrots
3 onions
200 g small onions
300 g of Paris mushrooms
3 cloves of garlic
1 bouquet garni
30 g of margarine
5 cl of oil
1 bottle of red burgundy
5 dl of bouillon
40 g of flour
salt pepper


Fry the meat with the oil in a baking pan, add the carrots and onions cut into large dice, sprinkle with flour, mix and leave to fry for 10 minutes in the oven.
Moisten with red wine and broth. Add the crushed garlic and the bouquet garni. Season with salt and pepper, cover and let simmer for 2 hours in a medium oven (tea 6, 180 °), stirring occasionally.
At the last moment, add the onions and mushrooms back to the margarine.
Serve with steamed potatoes or tagliatelle.