Bœuf bourguignon

The boeuf bourguignon is a classic dish of French cuisine. This version is slightly lighter in fat but still delicious.

In two words:

“We emerge all bright and new in various moments of our life, and we often lack experience, despite the number of years”.

To Start...

difficulty easy
cooking - 10′(preparation) + 1h at 160°C + 30′ at 140°C
serves - 2   

To Sum-up...



  • 360gr of beef cut in big pieces proper for preparing a stew
  • 1 medium size onion
  • 3 small carrots
  • 1 big clove of garlic
  • 1 tablespoon of all-purpose flour
  • 50gr of smoked bacon cut in small cubes
  • 4 big fresh button mushrooms
  • 3 teaspoons of olive oil
  • 2 teaspoons of thyme
  • 1 bay leaf
  • 250ml of strong red wine
  • ½ teaspoon of coarse salt
  • 10 turn mills of Kampot black pepper
  • A bit of parsley


  • Pre-heat the oven at 160°C
  • Peel onion, garlic and carrots
  • Chisel the onion
  • Press the garlic or slice it in fine cubes
  • Chop carrots in medium size rounds
  • Put the flour into a small bowl
  • Roll into the flour the pieces of beef as to cover them with a bit of flour
  • Heat up a medium saucepan with lid that can go into the oven
  • Put in the saucepan the cubes of smoked bacon
  • Once they are crispy, take them off and remove fat from the saucepan
  • Add 2 teaspoons of olive oil into the casserole
  • Add the meat and stir until slightly crispy on the outside
  • Remove the meat from the saucepan
  • Add the onion and stir until it turns a bit brown
  • Add the garlic and stir until it turns a bit brown as well
  • Add carrots and stir until they start to shine a bit which means they are covered with fat
  • Add the pieces of meat and stir altogether with a wooden spoon
  • Add smoked bacon cubes and stir again
  • Add thyme and bay leaf and give it another stir
  • Pour the wine, add salt and pepper and give it a final stir
  • Cover with the lib and place the saucepan into the oven ; cook for 1h at 160°C ; turn upside down the pieces of meat after 30’ of cooking time into the oven
  • During this time, prepare the mushrooms:
    • Peel them and,
    • Slice them into big slices
  • Into a pan, add 1 teaspoon of olive oil
  • Once the heat up, add the mushrooms
  • Add salt, pepper and sprinkle some parsley
  • Cook until there is no more water and mushrooms have become a bit crispy
  • After 1h of cooking time into the oven, add the mushrooms into the saucepan, stir and cover again
  • Keep cooking into the oven for 30’ at 140°C
  • Serve with some steamed potatoes or some tagliatelles

o-o C'est si bon ! o-o

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