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Recipe Beef Stew in Burgundy

Difficulty level :
2 / 4
Number of servings :
15 servings
Users rating :
5 / 5 0
Preparation time
Heat treatment :
Jar suggestion:
Le Parfait Super Terrines or Familia Wiss 1000
Author :
Beef Stew in Burgundy
In batches, brown the beef in olive oil. Set aside.Brown the lardons or bacon and the garlic in

List of ingredients

  • 5 kg chuck steak, fat removed, cubed
  • 1.5 kg small button or chestnut mushrooms
  • 6 onions, chopped
  • 15 shallots, chopped
  • 250 g lardons or bacon, chopped
  • 1.5 kg carrots, diced
  • 750 ml beef stock
  • 6 cloves of garlic, finely chopped
  • 2 bottles of red wine (preferably Burgundy)
  • Paprika
  • Olive oil, for cooking
  • Salt and pepper

To serve: thickener, flour or cornflour

Steps to follow

  1. In batches, brown the beef in olive oil. Set aside.
  2. Brown the lardons or bacon and the garlic in olive oil, for about 5 minutes. Add the onions and shallots and sprinkle with paprika. Season to taste and set aside.
  3. Heat the stock in a large pan.
  4. Meanwhile, sauté the mushrooms in a little of olive oil over a high heat.
  5. When the stock is boiling, add the mushrooms, bacon and onion mix, beef and its juices, red wine and carrots. Simmer gently for 30 minutes.
  6. Transfer into Le Parfait Super Terrines, up to 2cm below the brim.
  7. Seal tightly and proceed to the heat treatment: 1 hour in a pressure cooker.
  8. To serve, transfer the stew to a pan and add thickener, flour or cornflour and cook for a few minutes. Ensure the stew is heated thoroughly.
The recipe can be made by halving or quartering the recipe.

It is alleged that the Dukes of Burgundy stole this recipe from the Flemish during their occupation of Flanders. Lacking good beer, they attempted to recreate the dish with wine! Whatever the true tale, this iconic French dish is truly delicious. 

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