Ah, beef burgundy… A dish that evokes family Sundays, warm meals and the rich and deep flavors of Burgundy. It is a classic of French cuisine, a simmered dish that has crossed generations and continues to delight palates. My grandmother always prepared it with love, and that's where my attachment to this recipe comes from. The secret to a good beef burgundy lies in the quality of the ingredients. The beef, ideally beef cheek or chuck, should be cut into generous pieces so that it remains moist after long cooking. The red wine, a Burgundy of course, but another full-bodied red wine will do, brings an incomparable depth of flavor. Smoked bacon adds a salty and smoky touch that goes perfectly with the sweetness of carrots and onions. The mushrooms, preferably a mixture of wild varieties and button mushrooms, provide a fleshy texture and an earthy taste that complement the dish. Thyme and bay leaf, meanwhile, delicately flavor everything. For Thermomix® preparation, it is important to brown the meat well beforehand in a pan. This helps develop the flavors and give a nice color to the dish. Then, transfer the meat to the Thermomix® bowl with the bacon, carrots, onions, thyme, bay leaf, salt and pepper. Cover with red wine and let it simmer gently. The advantage of the Thermomix® is that it maintains a constant temperature, which allows the meat to become incredibly tender. After the first simmering phase, add the mushrooms and continue cooking. If you are using frozen mushrooms, you can add them directly, it will not change the result. If you find that the sauce reduces too much during cooking, feel free to add a little water. For a vegetarian or vegan version, you can replace the beef with portobello mushrooms cut into large pieces or with rehydrated textured soy protein. The bacon can be replaced by smoked vegetable bacon or smoked mushrooms. You can also add other vegetables, such as potatoes or turnips. To vary the flavors, you can add a teaspoon of tomato paste, a crushed garlic clove or a few juniper berries. Beef burgundy is traditionally served with steamed potatoes, mashed potatoes or fresh pasta. It is also delicious with crusty country bread to dip in the sauce. A glass of red wine, of course, is essential to accompany this dish. Beef burgundy keeps very well in the refrigerator for several days. It is even better reheated, as the flavors have time to develop further. You can also freeze it. For preparation in advance, you can prepare the beef burgundy the day before and reheat it the same day. This will save you time and allow you to fully enjoy your guests.

Beef Burgundy with Mushrooms

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Description

Ingredients (10 ingredients)

Preparation (4 steps)

Ingredient preparation

Cooking the meat and vegetables

Initial simmering

Adding mushrooms and final simmering

Finished cooking? Great! 🎉

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