Discover our easy to prepare casserole of beef bourguignon, accompanied by its fresh pasta, to marry with our wine of the month: the Châteauneuf-du-Papes Granges des Papes. 🍷

For this succulent recipe for 6 persons you will need:
– 1. 5f kilos of beef bourguignon
– 60 grams of butter
– 2 carrots
– 4 tablespoons of flour (60g)
– 2 beef stock cubes
– 1 bouquet filled with aromatic herbs (thyme, bay leaf, rosemary)
– 200 grams of bacon
– 10 small onions
– 2 cloves of garlic
– red wine from Burgundy
– 250 grams of mushroom
– 1 bunch of cherry tomatoes
– 60 grams of peas
– fresh pasta
– salt & pepper


Cut the beef into 3-4 cm cubes. Peel the onions without peeling them. Peel and cut the carrots into slices not too thin (2mm minimum). Peel the garlic and remove the germ. In a large casserole, melt the butter.

Add the whole onions and bacon. Stir constantly to make it come back. When they are golden, remove them with a skimmer and set aside. In the same casserole, brown the pieces of meat over high heat. Add the carrots and sauté for another 5 minutes.

When the meat is well browned, sprinkle with flour (60g) and leave to brown, stirring constantly. Pour in the stock (which you will have prepared by melting 2 meat stock cubes in 50 cl of boiling water). Scrape the juices well. Put the bacon and onions back in the casserole. Pour the red wine. Season with salt and pepper and add the bouquet garni and crushed garlic cloves. Bring to a boil. Cover and simmer gently for 3 hours (small broths).

At the end of cooking, add the sliced mushrooms, cherry tomatoes and peas and cook for another half an hour on low heat. Remove the bouquet garni and pour into a dish. Serve with fresh pasta. Enjoy. . .