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Nadege Preston

Nadege Preston


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About Me:Hi I’m Nadege and I study French at the University of Leeds, and I have just completed my third year abroad in Montpellier studying literature and enjoying the sunshine! I love art; painting and being creative, as well as photography and baking. Travelling is my favourite hobby at the moment; experiencing the French language and culture. I hope you enjoy reading some of my articles!

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French cooking: Boeuf bourguignon

French cooking: Boeuf bourguignon

Boeuf bourguignon is a classic French recipe, which is served as a main dish and will be found in many restaurants across France. It is a slow cooked casserole dish, which is served with new potatoes or any side dish of your choice and is cooked in red wine. This dish will take many hours to cook, but you are able to leave it in your slow cooker during the majority of the time, and the preparation will take less than an hour. Though you will have to start cooking this meal in the morning, to eat in the evening, it is definitely worth the time and patience. As it is cooked for around 8 hours, the meat literally falls apart, and is so tender to eat. Enjoy!



Serves 6 people.

Cooking time: 6-8 hours




·         1.5kg chuck beef or braising steak

·         1 large carrot

·         1 large onion

·         2 sticks celery

·         2 cups of burgundy wine

·         3 sprigs of thyme

·         1 clove of garlic

·         4 bay leaves

·         5-6 slices of thick-cut bacon

·         450g shallots, peeled

·         375g chestnut mushrooms

·         Beef stock

·         Chopped parsley

·         1 tablespoon of tomato paste

·         Salt



1)     Cook the bacon until golden and crispy.

2)     Transfer the bacon onto a plate, with a paper towel to drain the bacon.

3)     Pour off all but a spoonful of the bacon fat from the pan (keep the rest of the bacon fat in a container).

4)     Cut the beef into cubes, and when the pan is hot, put a layer of beef cubes into it. Leave them to cook for around 3 minutes on each side (without moving them), so that they turn golden brown.

5)     Transfer the meat to a slow cooker.

6)     Add ¼ of a cup of wine to the pan, and when the pan is clean (so that all the crispy bits have been scraped off) pour the wine over the meat.

7)     Use a tablespoon of the leftover bacon fat and place into the pan to continue to cook the meat and repeat the wine process. When all the meat is in the slow cooker, cook the onion and shallots for around 7 minutes, with a pinch of salt, until golden brown.

8)     Then add the carrot and celery until they are softened.

9)     Add the garlic and tomato paste to the pan.

10)  Transfer the vegetables to the slow cooker with the meat.

11)  Using another tablespoon of the leftover bacon fat, cook the mushrooms with a pinch of salt. Once they are cooked, leave them in a bowl, separate from the mixture in the slow cooker.

12)  Add the thyme, bay leaves and beef stock to the slow cooker and pour the remaining wine over the meat and vegetables. The liquid should cover roughly ¾ of the ingredients. Cook on low for around 6-8 hours.

13)  Once the meat is cooked, it should fall apart easily. You will then stir in the mushrooms and the cooked bacon and cook on high for around ten minutes.

14)  You can then serve with boiled potatoes, and some parsley on top.


I hope you enjoy this delicious main meal! 





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