French Food Recipe Collections

ByFrancis Mead

For generations, French cuisine has been celebrated and honored for its richness and flavors, and my French Food Recipe Collection brings a little of that magic into your kitchen. One dish that I believe beautifully showcases the essence of traditional French cooking and holds its own on any international dinner party menu is Beef Bourguignon.

This classic French dish, which makes good use of 1 kg (or 2.2 lb) of tender beef, could have been included in my Italian recipe collection with ingredients such as red wine, used to marinate the meat, and basil, which flavors many Italian dishes. What I love about this recipe is the depth from 2 cups of robust red wine and 2 cups of beef stock, which create a luxuriously rich base that is further enriched with 2 tablespoons of tomato paste.

A bouquet garni of thyme, bay leaf, and parsley infuses the dish with aromatic herbal goodness. Dicing 100 g of bacon into the mix adds a wonderful smokiness, and 3 tablespoons of flour make sure the sauce is thick, rich, and satisfying.

Each bite is a celebration of classic French cooking, seasoned with just the right amount of salt and pepper. The steps are easy to follow: sauté in 1 tablespoon olive oil, then add the beef and bacon to the pot and brown them.

Stir in the vegetables and herbs. Then, let it simmer.

The result is a dish that captures flavor and nutrition, balancing protein from the beef and bacon with a veritable cornucopia of vitamins and minerals from the vegetables and herbs.

Ingredients photo for French Food Recipe Collections

Ingredients

Ingredients photo for French Food Recipe Collections

Beef, cubed: Delivers a substantial taste and is loaded with protein and iron.

Wine: Yields deep flavor, adds richness, and tenderizes the beef.

Minced garlic: Enhances immunity and contributes aromatic warmth.

Sliced carrots: Supply sweetness and beta carotene.

Quartered mushrooms: They have an earthy, umami taste and are rich in antioxidants.

Ingredient Quantities

  • 1 kg beef, cubed

  • 2 onions, chopped

  • 3 cloves garlic, minced

  • 3 carrots, sliced

  • 250 g mushrooms, quartered

  • 2 cups red wine

  • 2 cups beef stock

  • 2 tablespoons tomato paste

  • 1 tablespoon olive oil

  • 3 tablespoons flour

  • 1 bouquet garni (thyme, bay leaf, parsley)

  • Salt and pepper, to taste

  • 150 g pearl onions, peeled

  • 100 g bacon, diced

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the bacon and cook until it’s nice and crispy. With a slotted spoon, remove the bacon from the pot and set it aside.

2. In the identical pot, add the beef cubes, ensuring that you season them with salt and pepper. Proceed to brown the beef on all sides, doing so in batches, after which you will remove the beef from the pot and set it aside once again.

3. Place the diced onions and minced garlic in the pot. Sauté until the onions are clear and not browned.

4. Mix in the flour and cook for 1-2 minutes to make a roux. Gradually stir in the red wine, continually stirring to deglaze the pot and make sure that no lumps are forming.

5. Put the beef back in the pot. Mix in beef stock and tomato paste until everything is well blended.

6. Incorporate the bouquet garni and bring the combination to a simmer. Enclose the pot and let it cook on low heat for about 2 hours, or keep it going until the beef becomes fork tender.

7. In another frying pan, cook the pearl onions, sliced carrots, and quartered mushrooms until they begin to brown.

8. Put the vegetables that you’ve sautéed into the pot. Cook for an added 30 minutes, stirring as needed, to ensure none of the contents stick to the bottom of the pot.

9. Take the bouquet garni from the pot and throw it away. Taste the gravy base from the pot and adjust the seasoning as needed, adding more salt or pepper to taste.

10. Right before serving, dust the dish with the leftover bacon crisped to perfection. Serve it up with some delightfully crusty bread or spoon it over a comforting mound of mashed potatoes.

Equipment Needed

1. Large pot or Dutch oven
2. Slotted spoon
3. Frying pan
4. Kitchen knife
5. Cutting board
6. Measuring cups
7. Measuring spoons
8. Wooden spoon or spatula
9. Mixing bowl
10. Tongs

FAQ

  • Q: Can I use a different type of meat instead of beef?Yes, lamb or chicken can be used, but the cooking times for various meats may differ.

  • Q: What type of red wine is best for this recipe?B: Traditionally, a dry red wine such as Burgundy or Pinot Noir is used, but any full-bodied red wine will work.

  • Q: Can I prepare this dish in advance?Sure! This dish very often tastes even better the next day after the flavors have melded together.

  • Q: Is it necessary to use a bouquet garni?Though it’s traditional and adds wonderful flavor, you can use dried herbs instead if necessary. Just be sure to adjust the amount you use.

  • Q: How should I thicken the sauce if it is too runny?If the sauce is too runny, let it simmer with the lid off to reduce it, or add a flour and cold water slurry, stirring until it thickens.

  • Q: Can I cook this dish in a slow cooker?B: Certainly! After browning the beef and sautéing the vegetables, move everything to a slow cooker and set it to low for 8 hours or high for 4 hours.

Substitutions and Variations

For cubed beef: Substitute with lamb or pork for a different flavor profile.
For red wine: Use beef broth with a tablespoon of balsamic vinegar for a non-alcoholic option.
To create beef stock: Use vegetable stock and enjoy a lighter flavor.
For tomato paste: Use an equal amount of canned tomato puree.
Diced bacon: Substitute with pancetta or smoked ham.