top of page


CNDP Rouge 72ppp.png


  • 1 kg of beef

  • 150g of salty salt

  • 300g button mushrooms

  • 3 tablespoons of oil

  • 2 tablespoons of flour

  • 1 liter of red wine

  For the marinade

  • 2 onions

  • 1 clove of garlic

  • a bouquet garni

  • 1 carrot

To be savored with our Tradition Rouge!

Preparation :

  1. 1 to 2 days before cooking, prepare the marinade, cut the pieces of beef, mix everything together and leave to macerate.

  2. Remove the pieces of beef from the marinade and reserve it. Drain the beef pieces carefully.

  3. heat a drizzle of oil in a saucepan or gratin dish, gently brown the pieces of beef. Then increase the heat to sear them.

  4. Add the onions, sprinkle with flour, then pour in the reserved marinade.

  5. Season with salt and pepper, and add a little wine if necessary to cover the pieces.

  6. Let it simmer for about 2 hours.

  7. At the end of cooking, add the mushrooms. Correct the seasoning.

  8. Sprinkle with chopped parsley when serving.


Serve with fresh pasta or steamed potatoes.

Beef Bourguignon in a casserole on white table. Stewed with bacon, garlic, carrots, onions
bottom of page