Burgundian stewed beef is my Burgundian Nan’s recipe. She used to cook this whole meal to warm us up on cold days. She often served it with boiled potatoes but my son prefers this dish when served with pasta. Never mind, both go well with the Burgundian stewed beef. This recipe is full of childhood memories as it was one of the traditional Burgundian French recipes that my grandmother used to cook for hours and hours on cold days. It smelt Burgundian stewed beef throughout the house and it was so pleasant! Now I’m 51 and it’s pleasant for me to cook Burgundian stewed beef because there’s this delicious smell throughout my house and it’s so reassuring! In France, this main course is known as “Boeuf Bourguignon”and this dish is one of the French classics. Some cook it with wine, some, as myself, cook it without.
Mushrooms, tomatoes, olives, onions, garlic, beef and time, that’s all you’ll need to cook Burgundian stewed beef!
It will be more tasty if reheated the next day but you can also eat it as soon as it’s cooked. We use to serve it with pasta. You can keep it in fridge up to 5 days.
Ingredients (4 servings)
- 800 gr Chuck beef
- 1 Onion
- 2 Garlic cloves
- 500 gr Ripe tomatoes
- 200 gr Mushrooms
- 5 cl Olive oil
- 2 Bay leaves (we use laurel from garden)
- 2 Handful powdered thyme
- Salt and pepper as taste
- 1 Pinch mild powdered curry
- 50 gr Flour
- 20 Pitted black olives
- 600 gr Pasta.
- Peel tomatoes and cut them into chances
- Peel onion and garlic cloves and chop them thinly
- Slice washed mushrooms
- Chop pitted olives
- Fry tomatoes, onion, garlic and mushrooms together. Add 2 table spoons olive oil and thyme. Fry over medium heat for 15 minutes
- Cut beef into chunks. Put it in a large pan, add 5 table spoons olive oil and brown it over high heat for 15 minutes while stirring
- Sprinkle meat with flour and stir until flour is brown colored (about 3 minutes), still over high heat
- Reduce heat and add 750 ml water, tomatoes, garlic, onion, mushrooms and chopped olives. Stir, cover and cook over medium heat for 30 min
- Add salt and pepper as taste
- Reduce heat and let simmer over very low heat for 2,5 hours, stirring from time to time
- Cook your pasta (see package directions)
- Serve pasta and cover each pasta plate with Burgundian beef
- Bon appétit!