Major culinary speciality of the French region Bourgogne – Franche-Comté, the beef bourguignon is a meal which brings family together ! This recipe asks for a little of patience and for a few hours of preparation before being able to sit down to eat! Discover at once how our Castel Château de l’Epervière prepares this good dish :

Ingredrients for 6: 

  • 1kg stewing steak
  • 100g streaky bacon
  • 30g butter
  • 1 tablespoon olive oil
  • 4 cloves of garlic
  • 15 button mushrooms
  • 1 tablespoon flour
  • 1 tablespoon cognac

For the marinade :

  • 1 liter red burgundy wine
  • 1 oignon chopped
  • salt and pepper
  • bouquet garni

Ingredients for Boeuf Bourguignon on the  dark stone  table horizontal

The day before cooking put the meat in 50g pieces to marinate with the oignon, carrot, pepper, bouquet garni (thyme, parsley). And then cover with the red wine. Leave in the fridge for 24 hours.

Remove the pieces of meat and seal over strong heat in a heavy pan with butter and oil. Sprinkle with flour and then add the marinade and cook over a bow heat for 1 hour.

In another pan cook the bacon cut into pieces and sliced mushrooms. Remove the meat from the first pan and put in the second pan with the bacon and mushrooms. Filter the red wine through a fine seive and add the second pan. Leave to cook a further hour.

At the end of cooking add the cognac season to taste. Bon appétit !

To find castels concerning this article: