Beef Bourguignon The great classic

It’s impossible to talk about Burgundy without mentioning its unmissable beef bourguignon! This classic stew, a symbol of 100% Côte-d’Or know-how, perfectly combines the generosity of the beef, the richness of the wines from the Route des Grands Crus de Bourgogne and the talent of Burgundian chefs.

This is more than just a dish – it’s a true declaration of love for the land! So get out the casserole, uncork a good bottle and let us guide you: we reveal the authentic (and deliciously local) recipe for Bœuf Bourguignon by Sébastien Henry, chef at Biz’tro, in Beaune.

Serves 10 Onion and beef confit compote

Beef shank, cheek and chuck 2.5 kg
Red Burgundy 1.5 L
Carrots 2
Onions 2
Celery root 1/4
Laurel
Garlic
Rapeseed oil
Pork blood 100 ml
Beef stock 1.5 L
Salt and pepper
Butter 100 g
Flour 100 g
Jura smoked bacon 300 g
Brown mushrooms 300 g
Bunch of flat-leaf parsley 1

How do you go about it?

1Preparation (to be done the day before)

Marinate the meat for 1 night in the wine with the aromatic garnish. Drain the meat and garnish, reserving the wine.

2Onion and beef confit compote

Mark the different pieces of meat in a cast-iron casserole dish and place on a baking tray, then colour the aromatic garnish and remove. Make a roux: in a saucepan, mix the flour with the butter. Cook over a low heat, stirring constantly.
Bring the wine to the boil in the saucepan and reduce by a quarter. Add the roux and mix with the seared meat, the garnish and the beef stock.
Season with salt and pepper and bring to the boil.
Cover and bake in the oven at 150°C for 3? hours.

3Gourmet finishes

Cut the bacon into large pieces and brown in a pan. Cut the mushrooms into strips and add to the bacon. Set aside.
Remove from the oven and add the bacon and mushroom mixture.

Tip from chef Sébastien Henry (Biz'tro):

Add a little pork blood to the sauce: it adds an incomparable smoothness and shine.

The Côte-d'Or at the table

These volumes of “La Côte-d’Or à table” celebrate local gastronomy and the Savoir-Faire 100% Côte-d’Or brand. Produced entirely in the Côte-d’Or, these books bring together 86 seasonal recipes devised with the brand’s ambassador producers and chefs. From spring through to winter, each page is an invitation to cook locally, enjoy the local produce and put the Côte-d’Or on your plate.