History & Origin

Beef Bourguignon, a beloved dish in French cuisine, traces its roots back to the Burgundy region, an area celebrated for its wine and hearty cooking. Traditionally made by local farmers, this dish utilizes ingredients that were readily available, showcasing the resourcefulness of rural kitchens. Over the years, it transformed from a humble farmer's meal into a symbol of French culinary prowess, making its way into the hearts and homes of food lovers worldwide. The slow-cooking method allows the flavors to meld beautifully, resulting in a rich, savory stew that captures the essence of French terroir.

Nutritional Values

  • Calories: 320 kcal per serving
  • Protein: 32 g
  • Fat: 18 g
  • Carbohydrates: 10 g
  • Fiber: 2 g
  • Sodium: 700 mg
  • Iron: 3.5 mg

Recipe & Ingredients

To create this classic Beef Bourguignon, gather the following ingredients:

  • 3 tsp Goose Fat
  • 600g Beef Shin
  • 100g Bacon
  • 350g Shallots
  • 250g Chestnut Mushrooms
  • 2 sliced Garlic Cloves
  • 1 Bouquet Garni
  • 1 tbsp Tomato Puree
  • 750 ml Red Wine
  • 600g Celeriac
  • 2 tbsp Olive Oil
  • Sprigs of fresh Thyme
  • Sprigs of fresh Rosemary
  • 2 Bay Leaves
  • 4 Cardamom Pods

Start by heating a large casserole pan and adding the goose fat. Season the beef and fry until golden brown on all sides, then set aside. In the same pan, fry the bacon, shallots, mushrooms, garlic, and bouquet garni until lightly browned. Stir in the tomato purée and cook for a few minutes to enrich the base. Return the beef to the pan, add the wine and water, and bring to a boil, scraping the bottom for flavor. Cover with a cartouche and cook in a preheated oven at 150°C for 3 hours. For the celeriac mash, fry the celeriac cubes in olive oil, add herbs, and simmer until tender. Serve the beef bourguignon topped with celeriac mash, garnished with a bay leaf if desired.