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Bourguignon or stew is a piece of beef highly prized for its tenderness and delicious taste. 

It is usually cut into cubes and then marinated for several hours. This marinade allows the meat to soak up all the flavors and become more tender.

Bourguignon or daube is an excellent choice for stews, stews and slow-cooked dishes. When cooking, it is important not to rush the process and to cook the meat slowly over low heat. This way the meat becomes even more tender and juicy.


Butcher's Advice

    • In a large Dutch oven or heavy saucepan, heat olive oil or butter over medium-high heat.
    • Brown the pieces of meat on all sides until they are nicely browned. Remove them from the casserole and set them aside.
  1. Sauté the vegetables :

    • In the same casserole dish, add the chopped vegetables (carrots, onions, etc.) and sauté them for a few minutes until they are lightly browned.
  2. Cooking in the oven or on the stove :

    • Return the meat to the casserole, add aromatics (thyme, bay leaf, parsley) and enough beef broth to almost cover the meat.
    • Cover the casserole and simmer over low heat for 2 to 3 hours on the stove or in an oven preheated to 150-160°C. The meat should become tender.