Recette Bourguignone : Beef Bourguignon Recipe (beef Burgundy Recipe)

Beef Bourguignon Recipe

Beef bourguignon, also known as beef Burgundy, is a classic French dish that is often made with red wine. It is a comforting and hearty meal that is perfect for cold nights. This recipe serves 6 people and takes around 3 hours to prepare and cook.

Ingredients

• 1.2 kg beef chuck steak, cut into 5cm cubes
• 2 tbsp olive oil
• 200g bacon, diced
• 300g shallots, peeled and halved
• 2 garlic cloves, crushed
• 250g button mushrooms, wiped clean and quartered
• 750ml red wine
• 2 tbsp tomato paste
• 2 bay leaves
• 2 sprigs thyme
• 400g can chopped tomatoes
• 1 tbsp cornflour
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 180°C. Heat a large casserole dish over medium-high heat and add the olive oil. Season the beef with salt and black pepper and cook in batches until browned all over. Remove the beef from the dish and set aside.
2. Add the bacon to the same dish and cook for 5 minutes until crisp. Add the shallots, garlic and mushrooms and cook for 5 more minutes until softened.
3. Return the beef to the dish and add the red wine, tomato paste, bay leaves, thyme and chopped tomatoes. Bring to a simmer and cover with a lid. Transfer to the oven and cook for 2-2.5 hours until the beef is tender.
4. Remove the dish from the oven and carefully remove the beef with a slotted spoon. Mix the cornflour with a tablespoon of cold water and add to the sauce. Bring to a boil and cook for 5 minutes until thickened. Return the beef to the sauce and season to taste with salt and black pepper.
5. Serve the beef bourguignon with mashed potato or crusty bread.

Crème Brûlée Recipe

Crème brûlée is a classic French dessert that is rich and creamy. It is a perfect dessert for a dinner party or a special occasion. This recipe serves 6 people and takes around 1 hour to prepare and cook.

Ingredients

• 600ml double cream
• 6 egg yolks
• 2 tsp vanilla extract
• 100g caster sugar
• 6 tbsp demerara sugar

Instructions

1. Preheat the oven to 150°C. In a large bowl, whisk together the double cream, egg yolks, vanilla extract and caster sugar until well combined.
2. Sieve the mixture into a jug and pour it into 6 ramekins. Place the ramekins in a deep baking tin and fill the tin with enough hot water to come up to 2/3 of the way up the ramekins.
3. Bake for 40-45 minutes until the crème brûlées are set but still slightly wobbly in the centre. Remove from the oven and cool to room temperature. Once cool, cover and chill in the fridge for at least 2 hours.
4. When ready to serve, sprinkle each crème brûlée with demerara sugar and caramelise the sugar with a kitchen torch or under a hot grill. Serve immediately.

Ratatouille Recipe

Ratatouille is a classic French stewed vegetable dish that is perfect for vegetarians and meat-eaters alike. It is a healthy and delicious meal that can be enjoyed on its own or served as a side dish. This recipe serves 4 people and takes around 1 hour to prepare and cook.

Ingredients

• 2 aubergines, cut into 2cm cubes
• 2 courgettes, cut into 2cm cubes
• 2 red peppers, cut into 2cm cubes
• 2 yellow peppers, cut into 2cm cubes
• 2 red onions, sliced
• 2 garlic cloves, crushed
• 400g can chopped tomatoes
• 2 tbsp tomato paste
• 2 bay leaves
• 2 sprigs thyme
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 180°C. In a large casserole dish or roasting tin, mix together the aubergines, courgettes, red and yellow peppers and red onions.
2. Add the garlic, chopped tomatoes, tomato paste, bay leaves, thyme and season with salt and black pepper. Mix well until all the vegetables are coated.
3. Cover with a lid or foil and bake for 30 minutes. Remove the lid and bake for a further 15-20 minutes until the vegetables are tender.
4. Serve the ratatouille hot or cold, as a main dish or a side dish.

Vichyssoise Recipe

Vichyssoise is a classic French cold soup that is perfect for summer. It is a creamy and refreshing soup that can be enjoyed as a starter or a light lunch. This recipe serves 4 people and takes around 30 minutes to prepare and cook.

Ingredients

• 25g unsalted butter
• 1 large onion, chopped
• 450g potatoes, peeled and diced
• 750ml chicken or vegetable stock
• 500ml whole milk
• 125ml double cream
• 1 tbsp chopped fresh chives
• Salt and freshly ground black pepper, to taste

Instructions

1. Melt the butter in a large saucepan over medium heat. Add the onion and cook until soft and translucent.
2. Add the potatoes and stock to the saucepan and bring to a boil. Reduce the heat and simmer for 20 minutes until the potatoes are tender.
3. Remove from the heat and let the soup cool for a few minutes. Purée the soup in a blender until smooth.
4. Return the soup to the saucepan and stir in the milk, cream and chives. Season with salt and black pepper to taste.
5. Chill the soup in the fridge for at least an hour before serving.

French Onion Soup Recipe

French onion soup is a classic French dish that is rich and comforting. It is a perfect soup for cold winter nights. This recipe serves 4 people and takes around 1 hour and 15 minutes to prepare and cook.

Ingredients

• 50g unsalted butter
• 6 large onions, sliced
• 2 garlic cloves, crushed
• 1l beef stock
• 150ml red wine
• 2 bay leaves
• 2 sprigs thyme
• Salt and freshly ground black pepper, to taste
• 4 slices of baguette
• 100g grated Gruyère cheese

Instructions

1. Melt the butter in a large saucepan over medium heat. Add the onions and garlic and cook, stirring regularly, for 20-25 minutes until soft and caramelised.
2. Add the beef stock, red wine, bay leaves and thyme to the saucepan and bring to a boil. Reduce the heat and simmer for 30-40 minutes until the soup has thickened slightly.
3. Season with salt and black pepper to taste. Preheat the grill to high.
4. Place the slices of baguette on a baking tray and grill until lightly toasted.
5. Ladle the soup into four bowls and place a slice of toasted baguette on top of each one. Sprinkle with the grated Gruyère cheese and grill for a few minutes until the cheese is melted and bubbling.

Provençale Tomato Tart Recipe

Provençale tomato tart is a classic French tart that is perfect for summer. It is a savoury tart that is full of flavour and is perfect for a picnic or a light lunch. This recipe serves 6 people and takes around 1 hour and 15 minutes to prepare and cook.

Ingredients

• 375g all-butter puff pastry
• 1 tbsp olive oil
• 2 garlic cloves, crushed
• 500g cherry tomatoes, halved
• 1 tbsp fresh thyme leaves
• 50g grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 200°C. Roll out the puff pastry to fit a 30cm tart tin. Line the tin with the pastry and prick the base all over with a fork. Chill in the fridge for 30 minutes.
2. Heat the olive oil in a frying pan over medium heat. Add the garlic and cook for 1 minute until fragrant.
3. Add the cherry tomatoes to the frying pan and cook for 5-6 minutes until softened. Season with salt and black pepper to taste.
4. Spread the tomato mixture evenly over the pastry base. Sprinkle with the thyme leaves and grated Parmesan cheese.
5. Bake the tart in the oven for 30-35 minutes until the pastry is golden brown and the filling is hot and bubbly. Serve hot or cold.

Overall, these classic French dishes are perfect for special occasions or for a comforting meal. From the rich and creamy crème brûlée to the savoury ratatouille, there is something for everyone to enjoy. These recipes are easy to follow and can be adapted to suit your own taste preferences. Enjoy!