Today in Bordeaux


The Famous French Bœuf Bourguignon by our dear Calvet grand mother Grand Mi

By our dear Calvet grand mother Grand Mi


1 big white onion
250g/person of tender beef filets cut in big square chunks
1 bottle of good wine (barolo, chianti, rioja..)
Salt, Pepper, Rosemary, thym, laurel, garlic, olive oil, butter
2 pieces of dark chocolate
2 spoons of white flour (or maïzena)
500g of mushrooms
Big potatoes


  1. Heat butter and olive oil in a big pot and add the chopped onion until it turns golden. Add the chunks of meat, sprinkle with the flour and cook until all sides are brown.
  2. Cook the potatoes in water.
  3. Add some red wine and a little of water in the pot to cover the whole of the meat. Season with the herbs, salt, pepper, the garlic and the chocolate. Cook at low heat for 2 hours and a half.
  4. Cook in a little butter the mushrooms in a pan and add to pot at the end of cooking. The dish will be ready when you can cut the meat with a fork and the gravy is really creamy.
  5. Serve with the potatoes. Bon appétit!


To pair the great flavours of this dish, serve with a bold flavoured wine such as a Chilean