Burgundy beef is a classic dish of gourmet French cuisine, which due to prolonged stewing and use of wine turns out to be unusually gentle and soft. A vegetable addition of onions and carrots gives the dish rich flavor notes.

Classic recipe

The appearance of a delicious meat dish with a long stewing process back in the Middle Ages was dictated by the need to preserve food for as long as possible in the absence of refrigerators.

To realize the classics of French culinary art, you need:

  • kilo tenderloin;
  • onion head;
  • carrot;
  • Bay leaf;
  • 3 sprigs of fresh rosemary and thyme;
  • ½ garlic head;
  • half a liter of hot broth;
  • 1 bottle of burgundy wine;
  • a little flour and a slice of butter;
  • salt, spices;
  • vegetable oil.

Cooking method:

  1. The beef is cut in portions into slices, carrots in pieces, onions in rings.
  2. The meat, along with chopped vegetables, is poured with wine, in which it is pickled from 3 to 12 hours.
  3. The meat pieces are dried on paper napkins, then crumble in flour and portion-fried in hot oil.
  4. The beef laid on a plate is crushed with salt and seasoned.
  5. Pre-strained marinade is boiled for 2 minutes, and the extracted carrots, onions and large plates of garlic are fried in oil.
  6. Fried vegetables and meat slices are sent to the pan, where they are poured with boiling marinade and broth.
  7. Stewed dish with herbs over low heat for 2.5 hours.
  8. To obtain a uniform sauce consistency, the liquid is filtered and returned back to the pot with beef.

Step by step cooking by Ilya Lazerson

You can use the chef's recipe Ilya Lazerson and cook the stew from:

  • 600 - 700 g of beef pulp;
  • pieces of bacon;
  • 400 ml of red table wine;
  • 100 g shallots;
  • twice as many champignons;
  • sunflower oil;
  • a small amount of flour, sugar, spices and salt.

Stages of preparation:

  1. The pulp is cut into small slices, which are fried in vegetable oil and laid out in a pan, where they are stewed in ½ of the declared amount of wine.
  2. The bacon is crushed and stewed with the addition of water, after which mushrooms cut into slices are added to it.
  3. The fried mass is poisoned with meat, where another 100 ml of wine is poured.
  4. Shallots are halved and passerized with a little sugar in sunflower oil.
  5. After acquiring a golden color, onion roasting is sent to the meat.
  6. The dish is stewed until cooked with the addition of flour dissolved in the remaining wine.

How to make a dish in the oven

Prolonged roasting of beef in Burgundy wine will allow you to enjoy very tender and nutritious meat.

It will be required:

  • 1 kg tenderloin;
  • a piece of butter;
  • 50 g of flour;
  • 2 onions;
  • 2 carrots;
  • clove of garlic;
  • 400 ml of wine;
  • ½ bunch parsley;
  • 1 jar of canned mushrooms;
  • salt and spices.

Working process:

  1. The pulp is cut into cubes, which are crumbled into a mixture of flour, salt and spices, and then fried in heated butter from all sides.
  2. The fried meat cubes are transferred to a baking dish.
  3. Next, onions, carrots and garlic, chopped in arbitrary pieces, are placed in a pan.
  4. After 7 minutes, wine and liquid from the mushrooms are poured into the tank, chopped greens are laid out.
  5. Dressing from the pan is poured over the meat cubes.
  6. The dish is baked at 180 ° C for 60 minutes.
  7. 25 minutes before the end of the cooking process, the lid is removed from the form, and chopped mushrooms are added to the dish.

Burgundy beef in a slow cooker

Beef in a slow cooker is prepared from a simple grocery set and it turns out very flavorful.

Are taken:

  • 800 g of beef pulp;
  • 20 g flour;
  • 30 ml of sunflower oil;
  • 2 onions;
  • 1 garlic clove;
  • carrot;
  • 3 tomatoes;
  • 400 ml of dry red wine;
  • 6 peas of black pepper, a sprig of thyme and a bay leaf;
  • salt pepper

The sequence of actions:

  1. Chives, carrots and garlic cloves are minced.
  2. Beef is divided into 4 equal parts, which, after being rolled in the flour, are fried alternately in the appropriate mode until brown.
  3. Beef pulp is laid out on a plate.
  4. Vegetable mass is passaged for 10 minutes, after which pre-prepared tomato cubes are sent to the bowl.
  5. After 5 minutes, ½ of the declared amount of wine is poured, and after 10 minutes the remaining and a glass of water are added.
  6. In a slow cooker, which is switched to the "Stew" mode, the meat is laid out, after which the dish is cooked for 90 minutes.

Recipe from Julia Child

Burgundy beef, described in the cookbook by American chef Julia Child, turns out to be very appetizing and attractive.

To execute the recipe, you should take:

  • 6 slices of bacon;
  • a stack of sunflower oil;
  • 1.5 kg of beef;
  • carrots;
  • large onion;
  • 30 g of flour;
  • a bottle of wine;
  • 700 ml of broth;
  • 20 g of tomato paste;
  • 2 cloves of garlic;
  • 20 pcs. pearl bulbs;
  • a piece of butter;
  • 2 bunches of greenery;
  • 450 g of porcini mushrooms;
  • salt and pepper.

The main stages of preparation:

  1. In a Dutch roasting pan in an oven with a temperature of 230 ° C, pieces of bacon are fried in olive oil, which are laid out on a plate.
  2. Portion slices of beef are browned there.
  3. Next, frying is prepared from carrot slices and onion cubes, to which, after the golden color is acquired, the fried meat products return.
  4. The dish is salted, seasoned, crushed with flour and mixed.
  5. The oven temperature decreases to 160 ° C, and wine, broth, tomato paste and chopped garlic are added to the meat container.
  6. After 1.5 hours of baking, butter is melted in a pan, and chopped onions (about 40 minutes with the addition of 100 ml of broth) and plate of mushrooms are fried alternately.
  7. A colander is placed above the pan where the stew is placed.
  8. The wine sauce is boiled on a stove to remove fat from meat.
  9. Beef with vegetables, including onions and mushrooms, goes back to the roasting pan, where it is poured with prepared sauce.
  10. After 5 minutes of baking, the dish is crushed with herbs and served to the table.

In red wine

A traditional French dish is prepared using burgundy red wine, thanks to which the meat just melts in your mouth.

In addition to ½ bottle of elite alcohol, you will need:

  • 4 carrots;
  • 2 onions;
  • 1 parsnip root;
  • 1 leek;
  • 2 stalks of celery;
  • ½ garlic head;
  • 1 kg beef tenderloin;
  • 1 cerebral bone;
  • some flour;
  • 150 g of bacon;
  • a stack of brandy;
  • allspice, cloves, bay leaf, salt.

In the process of cooking, the following actions are performed:

  1. All vegetables are peeled and cut in large pieces.
  2. The products and the bone placed in the pan are poured with water, which should cover the contents by 3 cm.
  3. The broth is cooked for 90 minutes. After boiling the liquid, spices are added to the container.
  4. The meat, sliced ​​in portions, is crushed in flour, fried until golden brown and poured with cognac.
  5. Wine is poured into another pan, into which, after boiling, beef and bacon are sent.
  6. Stew meat for 120 minutes with periodic addition of strained broth.

Burgundy Beef by Gordon Ramsay

Burgundy beef stew from the eminent British chef, whose restaurants are awarded 16 Michelin stars, comes out just amazing.

However, it can be performed at home.

The required food package consists of:

  • 50 g of goose fat;
  • 600 g of beef;
  • 100 g smoked bacon;
  • 350 g shallots;
  • 2 bath carrots;
  • 200 g of mushrooms;
  • ½ garlic head;
  • several sprigs of rosemary and thyme;
  • 20 g of tomato paste;
  • bottles of red wine.

To taste the French food, we follow this algorithm:

  1. The beef is cut into slices, which are fried in goose fat until brown, and then laid out in a colander.
  2. Shallots, slices of bacon, carrot slices, mushroom plates, chopped garlic and sprigs of green are fried in the same deep pan.
  3. After 5 minutes, paste is added to the container and the meat is returned, from which excess juice has already drained.
  4. Then pour wine and ½ cup of water.
  5. After boiling the contents, the container, closed with a lid, is rearranged in an oven heated to 150 ° C for 180 minutes.

Gourmet beef in Burgundy, which is proudly served in French restaurants, you can cook yourself, observing only simple recommendations. Do not worry - the preparation of a chic dish does not require special culinary knowledge and complex ingredients. Everything is simple and extremely tasty!

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