Welcome to the world of French cuisine! Today we’re going to learn how to make the famous Marmiton Beef Bourguignon. This dish is a staple of French cooking, and for good reason. It’s hearty, flavorful, and perfect for any occasion. So, let’s get started!
- 2 pounds of beef chuck, cut into 2-inch cubes
- 1 bottle of red wine
- 4 garlic cloves, minced
- 4 carrots, peeled and sliced
- 1 onion, chopped
- 4 sprigs of fresh thyme
- 2 bay leaves
- 8 ounces of button mushrooms, sliced
- 3 tablespoons of butter
- 3 tablespoons of all-purpose flour
- Salt and pepper, to taste
- In a large bowl, marinate the beef in red wine for at least 2 hours, or overnight.
- In a large pot, heat up some oil and add the garlic, onion, and carrots. Cook until the onion is translucent.
- Add the beef, wine, thyme, and bay leaves to the pot. Season with salt and pepper, and stir to combine.
- Cover the pot and simmer on low heat for 3-4 hours, or until the beef is tender.
- In a separate pan, melt the butter and add the mushrooms. Cook until the mushrooms are browned.
- Add the mushrooms to the pot with the beef and stir to combine.
- In a small bowl, mix the flour with some water to make a paste. Add the paste to the pot and stir to thicken the sauce.
- Serve hot with mashed potatoes or crusty bread.
Prep time: 30 minutes
Marinating time: 2 hours or overnight
Cook time: 3-4 hours
- Large bowl
- Large pot
- Separate pan
- Small bowl
Marmiton Beef Bourguignon is traditionally served with mashed potatoes or crusty bread. You can also serve it with a side of roasted vegetables or a fresh salad.
You can add different vegetables to the dish, such as potatoes, turnips, or parsnips. You can also use different cuts of beef, such as brisket or short ribs. For a vegetarian version, you can substitute the beef with mushrooms or lentils.
If you don’t have red wine, you can use beef broth or chicken broth instead. You can also use olive oil instead of butter.
You can store Marmiton Beef Bourguignon in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.
- Make sure to marinate the beef for at least 2 hours, or overnight, to infuse it with the flavors of the red wine.
- Use a good quality red wine for the marinade and the sauce.
- Cook the beef on low heat for several hours to make it tender and flavorful.
- Thicken the sauce with a flour paste to give it a rich and velvety texture.
Marmiton Beef Bourguignon is a classic French dish that originated in the Burgundy region of France. It’s a hearty and flavorful stew that’s perfect for cold winter nights.
Frequently Asked Questions
What is the origin of Marmiton Beef Bourguignon?
Marmiton Beef Bourguignon originated in the Burgundy region of France, where it was traditionally made with local ingredients such as beef, red wine, and mushrooms.
What is the best wine to use for Marmiton Beef Bourguignon?
The best wine to use for Marmiton Beef Bourguignon is a full-bodied red wine, such as a Burgundy or Bordeaux.
Can I freeze Marmiton Beef Bourguignon?
Yes, you can freeze Marmiton Beef Bourguignon for up to 3 months. To reheat, thaw in the refrigerator overnight and then heat up in a pot on the stove or in the microwave.
Marmiton Beef Bourguignon is a classic French dish that’s perfect for any occasion. It’s hearty, flavorful, and easy to make. The secret to this dish is in the slow cooking of the beef, which infuses it with the flavors of the red wine and herbs. Serve it with mashed potatoes or crusty bread, and you have a complete meal that’s sure to impress.
So, what are you waiting for? Give this recipe a try and experience the flavors of French cuisine in your own home!