Beef bourguignon . The ultimate Sunday dish. An emblematic recipe of Burgundian and French cuisine, the recipe is skillfully passed down within families and everyone has their own tip, their own advice, their own method. Here we give you an easy recipe with a creamy sauce.

The essential choice of products

Like all essential dishes, it all starts with the choice of Ingredients that need to be taken care of. Cella offers you the opportunity to work with its Burgundian meat coming directly from the Vosges mountains and our breeders.

Good braised meat is quality meat, that goes without saying. Believe us, we've tried braising common meats before. Honestly, it was catastrophic and was money well spent. Cooking time doesn't make bad meat better.

As for bacon, it is obviously with this sublime smoked bacon from Val d'Ajol that we recommend you cook. Banish the sordid industrial bacon. No snobbery: the bacon that we offer you is not more expensive than supermarket products per kilo. And if this turns out to be the case (but we checked), in terms of taste and flavor, chewiness and consistency, it is incomparable.

Marinade or not? You decide !

In a few words: choose the products, of course taking into account the economic aspect but also the beauty of the product. At Cella we defend products with the best quality-price ratio .

Should the meat be marinated beforehand or not? This recipe does without it but we have no contraindications on the subject.

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Ingredients

For 6-8 people

Burgundian

• 1.5kg of beef bourguignon
• 3 carrots
• 3 large onions
• 600ml veal stock
• 2 tablespoon of oil
• 200g of smoked bacon
• 2 tablespoons of flour
• 75cl of Burgundy wine
• 1 bouquet garni
• 18 small onions
• 10 cloves of garlic
• 250g mushrooms
• 25g butter
• 300g garlic croutons
• Salt
• Pepper

Glazed onions

• 18 small onions
• Water
• Sugar
• Lehmann churned butter
• Salt

Preparation

1. Remove the beef bourguignon in pieces from its vacuum packaging one hour before cooking.
2. Peel carrots and onions. Cut the carrots into slices. Crush 6 cloves of garlic with the flat side of the knife.
3. Prepare 600ml of veal stock.
4. Cut the bacon into strips and brown them in a hot casserole dish with a dash of oil.
5. Brown the beef bourguignon in the casserole dish carefully on each side. Tip: Enter gradually. Do not put all the meat in the casserole. Take out the pieces as soon as they are nicely browned and continue. Once all the meat is seared, pour the carrots and onions into the casserole. Bring back. Add the meat and stir. Monkey? Yes, pour the flour over the meat and mix well. Leave to brown further and add the prepared veal stock and the Burgundy wine. Add the garlic and aromatic herbs in a bouquet garni.
6. Cook, covered, over very low heat , for 3h30.
7. Start preparing your glazed onions . Place the onions in a sauté pan. These should be in contact with the bottom of the pan. Add cold water with a generous knob of butter and two generous tablespoons of caster sugar. Add a pinch of salt and increase the heat to medium temperature. The butter will melt and the water will simmer. Using parchment paper, cut a lid that will fit the internal diameter of the pan. Cover the small onions with this and cook over low heat until the water has completely evaporated. You can remove the lid and finish cooking by stirring your frying pan to obtain a nice caramelization without the onions burning. Reserve.
8. Prepare the garlic croutons . Cut slices of baguette or country bread and keep only the crumb. Cut these slices into squares. Place these pieces under the grill in the oven. Brown each side under the grill. In a mixing bowl, crush 4 cloves of garlic. Add a spoonful of oil. Pour in your toasted croutons and stir the toasted croutons vigorously. Let it rest. Once finished, place the soaked croutons on absorbent paper.
9. Prepare the mushrooms : clean and cut into pieces. In a saucepan, cook them for 10 minutes with a knob of churned butter.
10. As an accompaniment we offer you fresh pasta , steamed potatoes , crunchy green beans , a pretty polenta ...

Do you want to improve a recipe? Would you like our advice for preparing a dish? Contact us directly by email or telephone . Our customer team will be happy to answer you.