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クラシックビーフブルギニョン(シチュー)Classic beef Bourguignon (stew)





        牛肉シチュー用(シチュー)、600g 4〜5cm角に切る





       フレッシュタイム 3本

       フレッシュローズマリー 2本

       小麦粉 大さじ1

       トマト缶 大さじ2杯のトマト、さいの目に切る

       オリーブオイル 大さじ2



 1.鍋にオリーブオイルを熱し、焦げ色がつくまで牛肉の四方を加熱します。 塩と黒コショウで味付けします。  (鍋がいっぱいにならないよう、一度に数個ずつの牛肉を調理してください)


 3.同じ鍋ににんじん、玉ねぎを入れ、10〜15分炒めます。 にんにくを加えてさらに1分炒めます。

 4.肉を汁と共に鍋に戻します。 赤ワイン1杯を加え、5〜8分ほど煮ます。


 6.牛肉を覆うのに十分な水を加え、沸騰させます。 鍋に蓋をして、フォークで刺してみて牛肉と野菜が非常に柔らかくなるまで、2時間30分と3時間ほど煮込みます。


Classic beef Bourguignon (stew)

There are some recipes that require longer cooking process but this one will develop an aroma in your house that will stimulate your taste buds. It reminds me of my childhood when my mum was cooking!

For 4 persons

⌚Prep: 20 min/ cook 2h30 to 3h


  • 600gr braising beef (stew), cut into 2-inch, 4/5cm cubes

  • 1 glass of red wine (grenache) 

  • 2 Carrots, chopped

  • 1 big onion, chopped

  • 2 garlic cloves, chopped

  • 3 sprigs fresh thyme

  • 2 sprigs fresh rosemary

  • 1 tablespoon flour

  • 2 tablespoons of tomato from tomato can, diced

  • 2 tablespoons olive oil

  • Salt and pepper


  1. Heat the olive oil in a pan, cook the beef on all sides until browned. Season with salt and fresh cracked black pepper. (add the beef a few pieces at a time, do not overcrowd)

  2. Remove the beef on a plate, keep it at the room temperature

  3. In the same pan, toss the carrots, onions and cook for 10 to 15 minutes. Add the garlic and cook for 1 more minute.

  4. Put the meat back into the pot with the juice. Add 1 glass of red wine, simmer around 5 to 8 minutes.

  5. Add the flour, tomato, rosemary, and thyme, combine well.

  6. Add water enough to cover the beef and bring to the boil. Cover the pot and bring down to simmer around 2h30 and 3hours until the meat and vegetables are very tender when pierced with a fork.

  7. You can eat the beef Bourguignon with mash potato, pasta, or rice.

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