Beef Bourguignon - Brasserie Fenneck (Ambrée)

To accompany an amber beer , which is distinguished by its malty, caramelized and sometimes fruity notes, I suggest a Bœuf Bourguignon . This classic French dish, rich and flavorful, with its tender chunks of beef simmered in a red wine sauce, perfectly complements the complexity and sweetness of an amber beer.

Ingredients for 2 people:

  • 500g braising beef (such as chuck or cheek), cut into large cubes
  • 200ml red wine
  • 200ml beef broth
  • 2 carrots, cut into slices
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 100g button mushrooms, sliced
  • 100g bacon
  • 2 tablespoons of flour
  • 2 tablespoons of tomato paste
  • 1 bouquet garni (thyme, bay leaf, parsley)
  • Olive oil
  • Salt and pepper

Instructions :

  1. Preparation of the Beef :

    • In a large casserole dish, heat a little olive oil over medium-high heat. Brown the beef cubes on all sides. Reserve.
    • In the same casserole dish, brown the bacon, onion, and garlic until they are golden.
  2. Cooking Beef Bourguignon :

    • Sprinkle the flour over the meat and bacon, mix well to coat. Add the tomato paste and cook for a few minutes.
    • Pour in the red wine and beef broth, scraping the bottom of the casserole to loosen the cooking juices.
    • Add the carrots, mushrooms, and bouquet garni. Add salt and pepper.
    • Cover and simmer over low heat for at least 2 hours, until the meat is tender.
  3. Service :

    • Taste and adjust seasoning if necessary. Remove the bouquet garni.
    • Serve the beef bourguignon hot, accompanied by steamed potatoes, pasta, or fresh bread for sauce.

The comforting character and deep flavors of beef bourguignon pair perfectly with the roundness and malty nuances of an amber beer, creating a harmonious marriage between the dish and the drink.

Cheers & Stay Brewtiful!