This week, Philippe Etchebest tackles French cuisine. The chef shares with us his beef bourguignon recipe that will impress all your loved ones! To become a real professional, discover the procedure to follow!
Every week, Philippe Etchebest shares her delicious recipes with us on her Youtube channel. Yule log, risotto, chicken supreme… The chef knows how to talk to us! On menuthis time: the essentials beef bourguignon. This classic French cuisine is perfect for a meal user friendly with family or friends. We still love to taste it, especially when the temperatures get cooler. In his videoPhilippe Etchebest gives you tricks and Tips to make a beef bourguignon like at the restaurant! Serve this dish with Tagliatelle or even a mashed potatoes potatoes.
We therefore invite you to discover the chef’s recipe for becoming yourself without further delay!
Beef bourguignon recipe from Philippe Etchebest
The ingredients in the recipe
For 6 people:
- 4 carrots
- 2 onions
- 4 cloves of garlic
- 1 white leek
- 3 sprigs fresh thyme
- 3 fresh bay leaves
- 1.5 kg of beef
- 1 teaspoon mignonette pepper
- 1.2 liters of red wine
- 1 l beef stock or water
- 3 tablespoons of sunflower oil
- 30 g of flour
- 60 g of butter
- 1 teaspoon powdered sugar
- 1 teaspoon currant jelly
- 2 tablespoons fresh blueberries or blackberries (optional)
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To make restaurant-style beef bourguignon, start by peeling your onions, preparing your leeks, and peeling your carrots.
Next, take care of the garlic by first crushing your garlic head so you can peel it more easily.
👨🍳 Chef’s tip: remove the greens from your garlic, it removes the bitterness.
Cut your carrots into pieces.
Cut the leeks straight and then roughly chop your onions.
Take your beef.
👨🍳 Chef’s advice: You can also find the meat already cut for the burgundy at your butcher.
Remove the skin from your chuck and cut your meat into large pieces.
Put all your ingredients in your pot.
Season everything with coarse salt.
Add thyme, bay leaf and pepper.
Add red wine. Take a full-bodied red wine to give substance to the sauce.
Add water to complete the marinade or beef stock.
Leave to marinate for at least 1 hour and 30 minutes so that the meat absorbs the sauce well.
👨🍳 Chef’s tip: If you marinate longer, it’s even better.
Preheat your oven to 200°C.
Decant your meat, set aside.
Start cooking your pan with the marinade in it.
In another pan, pour peanut oil to caramelize your meat.
👨🍳 The chef’s advice: The most important thing is to sear the meat well. Do not put all your meat in the pan at the same time, cook in two batches.
When your meat is caramelized, add it to your marinade.
Come and deglaze your pan with a little marinade.
Prepare your second batch of meat and then add flour. To fry the flour, put everything in the oven for 10 minutes.
Then pour your meat with the flour into the marinade.
Flatten your pan again to release the juices and pour into the pan.
Cook everything for about 1h45 – 2h.
Once cooked, you can eat your beef bourguignon as is.
Here, Philippe Etchebest shows you how to improve your beef bourguignon even more.
Start by making a mirror, i.e. reduce wine again.
Add red fruits, a small pinch of sugar and the jelly.
Reduce well without burning.
Add the sauce of your beef bourguignon to your reduction.
Place your meat and vegetables apart on a plate.
Next, whip your sauce with butter to give it consistency.
When the sauce is ready, cover all your pieces of meat with it.
Be generous with the sauce.
Add pepper and voila, it’s ready to be tasted!
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Philippe Etchebest – Cook well accompanied with my Mentor method
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Our ideas to accompany your beef bourguignon
Also read: Will Philippe Etchebest succeed in making you love kidneys?
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