Boeuf Bourguignon


1 kg beef black pudding, cut into pieces
3 carrots, 3 onions, 3 parsnips, 1 celery stick
A bouquet garni (1 bay leaf, 1 sprig of thyme, 1 sprig of rosemary, a few sprigs of parsley)
Black pepper balls
6 garlic cloves
Full-bodied red wine (preferably Bourgogne or Toro wine or a Venta del Puerto…)
Mild olive oil and salt
For garnish: 12 French onions, a few mushrooms and 150 gr of bacon

The recipe:

  1. Wash, peel and chop the vegetables, and put them together with the bouquet garni and pepper balls, in a clay pot, add the meat and cover it completely with the red wine.
  2. This marinade should last for a minimum of 24 hours. It should be kept at room temperature and covered with a cloth so that dust does not fall or insects that are ‘tremendously drunk’ enter.
  3. After 24 hours, transfer the marinade to a saucepan for fire. Put everything over high heat until the first boil rises. Then, lower it to the minimum, cover the saucepan and cook for 3 hours at this low temperature without boiling. Allow to cool.
  4. Once cooled, we have the cooked meat. The wine is filtered on one side, the meat on the other and all the vegetables are thrown away except the carrots and parsnips, which are crushed together with the wine to reduce up to half of their initial volume and thus obtain the Bourguignon sauce. (about 2 more hours of cooking). Halfway through the reduction, rectify the salt.
  5. Stir in the meat again. It is rectified in flavour by adding a little muscatel wine or a sweet wine if we notice an overly acidic taste to our sauce.


Actually, the stew is already finished, but this dish has a garnish that is part of the original recipe, and which I describe below:

Cut the bacon into strips and sauté dry. Its own grease prevents it from sticking to the pan. When they begin to take on color, add the mushrooms, which we have previously washed, cut the earthy stem, and cut into four parts. Sauté them a bit and set aside.

In another frying pan, glaze the onions, which is achieved by sautéing them with a knob of butter, a pinch of salt, and a tablespoon of cane sugar. Then cover the pan, and let them cook slowly for a quarter of an hour, stirring them so that they do not stick.

To make the meat sauce very dark, it is advisable to let the stew rest for a few hours.


As it is a very traditional dish, it does not really have any presentation, and in fact the most correct thing to do is to put the mushrooms with the bacon, and the onions, give them a reheat, and the dish.

At Atmosphère, we usually serve this stew with a homemade mashed potato.


Posted on

14 de March de 2024