Beef bourguignon with black pepper
Beef simmered in red wine, bacon, carrots and mushrooms, spiced with crushed Madagascar black pepper. Classic recipe. Contains wine.
- Prep 30 min
- Cooking 120 min
- Total 150 min
- Serves 6 servings
- Difficulty Medium
Beef bourguignon simmers slowly in red wine, with onions, carrots and mushrooms. Our version seasons the stew with crushed Madagascar black pepper, added right from the start of cooking. This recipe contains wine.
Our family grows this black pepper in Vangaindrano, in south-eastern Madagascar. Crushed rather than finely ground, it infuses the wine throughout the two and a half hours of cooking without disappearing into the sauce.
Preparation
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In a casserole dish, dry-fry the bacon lardons for a few minutes, then set them aside. In the same casserole dish, brown the beef cubes on all sides in the hot oil, in small batches. Set aside.
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In the casserole dish, sauté the sliced onions and garlic for 5 minutes, then sprinkle with flour and mix for 1 minute.
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Put the meat and lardons back into the casserole dish, pour in the red wine until it almost covers the meat, add the bouquet garni, the crushed black pepper grains and the carrots cut into rounds. Season with salt.
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Bring to a simmer, cover and leave to simmer over low heat for 2 hours 30, stirring from time to time.
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20 minutes before the end of cooking, add the mushrooms cut into quarters.
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Remove the bouquet garni, adjust the seasoning and serve nice and hot, with potatoes or pasta.
The little extra that changes everything
Crush the black pepper grains rather than grinding them into a fine powder: they infuse slowly into the wine and the sauce can then be strained more easily when serving. To prepare crushed pepper, see mignonette pepper and crushed pepper: preparing and using. Our products for this recipe: Madagascar black pepper (50 g pouch)
