French
recipes


Recipes
from Burgundy

 

 
 
 

Boeuf Bourguignon

 

Arabic meatloaf
 
  • 600 GRAM BEEF FOR STEWING, cubed
  • 2 CLOVES GARLIC, chopped
  • 2 CUPS BURGUNDY WINE
  • 1 1/2 TBSP FLOUR
  • 1 TBSP HERBS DE PROVENCE
  • 250 GRAM MUSHROOMS, sliced
  • 150 GRAM BACON, cubed
  • 1/2 CUP BRANDY
  • 200 GRAM SMALL ONIONS, peeled
  • 75 GRAM BUTTER
    •
  • 800 GRAM MINCED BEEF or LAMB
  • 2 ONIONS, chopped
  • 1/2 TSP CUMIN POWDER
  • 1/2 TSP CORIANDER POWDER
  • 4 TBSP HONEY
  • 4 TBSP BREADCRUMS
  • 2 EGGS
  • 2 TBSP TOMATO PUREE
  • 2 TOMATOES, cubed
  • 50 GRAM RAISINS

 

Heat 50 gram butter until brown and stir fry the beef in it until it is brown on all sides. Add the flour and the garlic and stir fry two minutes more. Add the wine, the herbs de provence and salt to taste and bring this to the boil; simmer on very low heat for 2 hours. In the meantime, stir fry the bacon and onions in the remaining butter for 10 minutes, add the mushrooms and stir fry on high heat until they have shrunk; add the brandy. After two hours, add this to the meat and simmer for half an hour more. Serve with potato puree.

Burgundy has not always been part of France - only since 5 January 1477, when Charles the Bold got killed in the Battle of Nancy. See the culinary calendar for more links between history and food.

Stir fry the onions for 5 minutes on low heat. Add the tomato puree, the honey and the tomatoes and heat two minutes more. Mix this with all other ingredients and shape it into a meat loaf. Bake the meatloaf for one hour at 170 degrees Celsius.