Beef Burgundy

Table of Contents

Beef Burgundy


For 8 people:

Ingredient Quantity
Beef Chuck 1kg
Lardons 125g
Small onions 12
Butter 60g
Carrots 500g
Floor 1tbsp
Tomato concentrate 1tbsp
Red wine 1L
Garlic 2 cloves
Thyme 1 sprig
Bay leaf 1
Celery 2 stalks
Parsley 4 sprigs


  • Take the meat out of the refrigerator 1h30 before
  • In a large pot:
    • Melt the butter
    • Add onions and lardons
    • Sauté for 2-3min
  • Add salt and pepper on all sides of the meat
  • Add the meat to the pot and brown it on all sides
  • Cut the carrots in 5cm sticks and add to the meat
  • Tie the thyme, bay leaf, celery and parsley together and add to the meat
  • Sauté everything for 30min
  • Take the meat out of the pot and keep it warm
  • Add the flour in the pot and stir
  • When the flour starts to color, add the tomato concentrate and stir
  • Keep stiring and add the red wine slowly
  • Crush the garlic and add to the pot
  • The sauce should become smooth, at this point add the meat back
  • Let it cook for at least 2h30 on lowest heat
    • Depending on the meat, it can take up to 5h to cook
    • Taste the meat every 30min after the 2h30 mark
    • It's ready when the meat can be pulled apart

Date: 2022-05-10 Tue 00:00

Emacs 27.1 (Org mode 9.3)