{"id":2539,"date":"2025-06-17T09:59:51","date_gmt":"2025-06-17T07:59:51","guid":{"rendered":"https:\/\/mabuhaycooking.com\/?p=2539"},"modified":"2025-06-17T09:59:53","modified_gmt":"2025-06-17T07:59:53","slug":"boeuf-bourguignon-recette-traditionnelle-et-detaillee","status":"publish","type":"post","link":"https:\/\/mabuhaycooking.com\/index.php\/2025\/06\/17\/boeuf-bourguignon-recette-traditionnelle-et-detaillee\/","title":{"rendered":"B\u0153uf Bourguignon \u2013 Recette Traditionnelle et D\u00e9taill\u00e9e"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Le <strong>b\u0153uf bourguignon<\/strong> est un grand classique de la cuisine fran\u00e7aise, originaire de Bourgogne. Ce plat r\u00e9confortant associe une viande fondante mijot\u00e9e dans un vin rouge, des lardons, des champignons et des petits oignons pour un r\u00e9sultat riche en saveurs.<\/h3>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<figure data-spectra-id=\"spectra-4bf0c2af-195e-428f-b2f0-4ad102429355\" class=\"wp-block-image size-full\"><img data-recalc-dims=\"1\" fetchpriority=\"high\" decoding=\"async\" width=\"525\" height=\"394\" src=\"https:\/\/i0.wp.com\/mabuhaycooking.com\/wp-content\/uploads\/2025\/06\/belle-assiette-de-boeuf-bourguignon.png?resize=525%2C394&#038;ssl=1\" alt=\"\" class=\"wp-image-2540\" srcset=\"https:\/\/i0.wp.com\/mabuhaycooking.com\/wp-content\/uploads\/2025\/06\/belle-assiette-de-boeuf-bourguignon.png?w=1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/mabuhaycooking.com\/wp-content\/uploads\/2025\/06\/belle-assiette-de-boeuf-bourguignon.png?resize=325%2C244&amp;ssl=1 325w, https:\/\/i0.wp.com\/mabuhaycooking.com\/wp-content\/uploads\/2025\/06\/belle-assiette-de-boeuf-bourguignon.png?resize=768%2C576&amp;ssl=1 768w\" sizes=\"(max-width: 525px) 100vw, 525px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Ingr\u00e9dients (pour 6 personnes)<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>1,5 kg de b\u0153uf \u00e0 bourguignon<\/strong> (paleron, joue ou g\u00eete)<\/li>\n\n\n\n<li><strong>200 g de lardons fum\u00e9s<\/strong> (ou poitrine fum\u00e9e coup\u00e9e en d\u00e9s)<\/li>\n\n\n\n<li><strong>250 g de champignons de Paris<\/strong> (\u00e9minc\u00e9s)<\/li>\n\n\n\n<li><strong>20 petits oignons grelots<\/strong> (ou 2 oignons jaunes \u00e9minc\u00e9s)<\/li>\n\n\n\n<li><strong>2 carottes<\/strong> (coup\u00e9es en rondelles)<\/li>\n\n\n\n<li><strong>2 gousses d\u2019ail<\/strong> (\u00e9cras\u00e9es)<\/li>\n\n\n\n<li><strong>1 bouteille de vin rouge de Bourgogne<\/strong> (Pinot Noir, environ 75 cl)<\/li>\n\n\n\n<li><strong>2 cuill\u00e8res \u00e0 soupe de farine<\/strong><\/li>\n\n\n\n<li><strong>2 cuill\u00e8res \u00e0 soupe d\u2019huile d\u2019olive<\/strong> ou de beurre<\/li>\n\n\n\n<li><strong>1 bouquet garni<\/strong> (thym, laurier, persil)<\/li>\n\n\n\n<li><strong>1 cuill\u00e8re \u00e0 soupe de concentr\u00e9 de tomate<\/strong><\/li>\n\n\n\n<li><strong>Sel &amp; poivre<\/strong><\/li>\n<\/ul>\n\n\n\n<p><em>(Option : 1 morceau de sucre pour adoucir la sauce)<\/em><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Pr\u00e9paration (3h30 environ \u2013 cuisson lente)<\/strong><\/h3>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>1. Pr\u00e9parer la viande et les l\u00e9gumes<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Couper la viande en gros cubes (4-5 cm).<\/li>\n\n\n\n<li>\u00c9plucher les carottes et les couper en rondelles.<\/li>\n\n\n\n<li>\u00c9plucher les petits oignons (ou \u00e9mincer les oignons jaunes).<\/li>\n\n\n\n<li>Nettoyer et \u00e9mincer les champignons.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>2. Faire revenir les lardons<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Dans une cocotte en fonte (id\u00e9ale pour la cuisson lente), faire revenir <strong>les lardons \u00e0 feu moyen<\/strong> sans mati\u00e8re grasse jusqu\u2019\u00e0 ce qu\u2019ils soient l\u00e9g\u00e8rement dor\u00e9s. Les r\u00e9server.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>3. Dorer la viande<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Dans la m\u00eame cocotte, ajouter <strong>l\u2019huile d\u2019olive<\/strong> et faire dorer les morceaux de b\u0153uf <strong>\u00e0 feu vif<\/strong> par petites quantit\u00e9s (pour ne pas les entasser).<\/li>\n\n\n\n<li>Une fois bien color\u00e9s, les r\u00e9server avec les lardons.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>4. Faire revenir les l\u00e9gumes<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Dans la cocotte, ajouter <strong>les carottes et les oignons<\/strong>, faire revenir <strong>5 min<\/strong> jusqu\u2019\u00e0 ce qu\u2019ils ramollissent.<\/li>\n\n\n\n<li>Ajouter <strong>l\u2019ail \u00e9cras\u00e9<\/strong>, m\u00e9langer 1 min.<\/li>\n\n\n\n<li>Saupoudrer de <strong>2 cuill\u00e8res \u00e0 soupe de farine<\/strong>, bien remuer pour enrober les l\u00e9gumes.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>5. D\u00e9glacer et mouiller<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Verser <strong>le vin rouge<\/strong> et ajouter <strong>le concentr\u00e9 de tomate<\/strong>, gratter les sucs en fond de cocotte.<\/li>\n\n\n\n<li>Remettre <strong>la viande et les lardons<\/strong>, ajouter <strong>le bouquet garni<\/strong>.<\/li>\n\n\n\n<li>Saler et poivrer (attention, les lardons sont d\u00e9j\u00e0 sal\u00e9s).<\/li>\n\n\n\n<li>Porter \u00e0 \u00e9bullition, puis <strong>baisser le feu \u00e0 doux<\/strong>, couvrir et laisser mijoter <strong>2h30 \u00e0 3h<\/strong> (la viande doit \u00eatre fondante).<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>6. Ajouter les champignons et petits oignons<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>30 min avant la fin<\/strong>, ajouter <strong>les champignons et les petits oignons<\/strong>.<\/li>\n\n\n\n<li>Si la sauce est trop liquide, laisser mijoter \u00e0 d\u00e9couvert pour la r\u00e9duire.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>7. Derni\u00e8res touches<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Retirer le bouquet garni.<\/li>\n\n\n\n<li>Go\u00fbter et rectifier l\u2019assaisonnement si besoin.<\/li>\n\n\n\n<li>Pour une sauce plus onctueuse, on peut lier avec un peu de beurre en fin de cuisson.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Servir<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Accompagner de <strong>pommes de terre vapeur<\/strong>, <strong>p\u00e2tes fra\u00eeches<\/strong> ou <strong>pur\u00e9e maison<\/strong>.<\/li>\n\n\n\n<li>Parsemer de persil frais pour la touche finale.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Astuces<\/strong><\/h3>\n\n\n\n<p>\u2714 <strong>Pr\u00e9parer \u00e0 l\u2019avance<\/strong> : Comme beaucoup de plats mijot\u00e9s, le b\u0153uf bourguignon est encore meilleur r\u00e9chauff\u00e9 le lendemain.<br>\u2714 <strong>Vin<\/strong> : Utilisez un bon vin de Bourgogne (Pinot Noir) ou un vin rouge cors\u00e9 (C\u00f4tes du Rh\u00f4ne).<br>\u2714 <strong>Cuisson au four<\/strong> : Vous pouvez aussi terminer la cuisson <strong>\u00e0 four \u00e0 150\u00b0C<\/strong> pendant 2h30 pour un mijotage plus homog\u00e8ne.<\/p>\n\n\n\n<p><strong>Bon app\u00e9tit !<\/strong> \ud83c\udf77\ud83c\udf56<\/p>\n<div class=\"nxezo69d53b1e6c3b7\" ><script type='text\/javascript'>\nvar amzn_wdgt={widget:'Carousel'};\namzn_wdgt.tag='mabuhaycooking-21';\namzn_wdgt.widgetType='Bestsellers';\namzn_wdgt.searchIndex='cuisine';\namzn_wdgt.browseNode='51550011';\namzn_wdgt.title='Nouveaut\u00e9s';\namzn_wdgt.width='600';\namzn_wdgt.height='200';\namzn_wdgt.marketPlace='FR';\n<\/script>\n<script type='text\/javascript' src='http:\/\/wms-eu.amazon-adsystem.com\/20070822\/FR\/js\/swfobject_1_5.js'>\n<\/script><\/div><style type=\"text\/css\">\r\n@media screen and (min-width: 1201px) {\r\n.nxezo69d53b1e6c3b7 {\r\ndisplay: block;\r\n}\r\n}\r\n@media screen and (min-width: 993px) and (max-width: 1200px) {\r\n.nxezo69d53b1e6c3b7 {\r\ndisplay: block;\r\n}\r\n}\r\n@media screen and (min-width: 769px) and (max-width: 992px) {\r\n.nxezo69d53b1e6c3b7 {\r\ndisplay: block;\r\n}\r\n}\r\n@media screen and (min-width: 768px) and (max-width: 768px) {\r\n.nxezo69d53b1e6c3b7 {\r\ndisplay: block;\r\n}\r\n}\r\n@media screen and (max-width: 767px) {\r\n.nxezo69d53b1e6c3b7 {\r\ndisplay: block;\r\n}\r\n}\r\n<\/style>\r\n","protected":false},"excerpt":{"rendered":"<p>Le b\u0153uf bourguignon est un grand classique de la cuisine fran\u00e7aise, originaire de Bourgogne. Ce plat r\u00e9confortant associe une viande fondante mijot\u00e9e dans un vin rouge, des lardons, des champignons et des petits oignons pour un r\u00e9sultat riche en saveurs.<\/p>\n","protected":false},"author":1,"featured_media":2540,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3,167],"tags":[176,73,80,90],"class_list":["post-2539","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-boeuf","category-france","tag-boisson","tag-cooking","tag-cuisine","tag-food"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>B\u0153uf Bourguignon \u2013 Recette Traditionnelle et D\u00e9taill\u00e9e - Mabuhaycooking.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mabuhaycooking.com\/index.php\/2025\/06\/17\/boeuf-bourguignon-recette-traditionnelle-et-detaillee\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"B\u0153uf Bourguignon \u2013 Recette Traditionnelle et D\u00e9taill\u00e9e - Mabuhaycooking.com\" \/>\n<meta property=\"og:description\" content=\"Le b\u0153uf bourguignon est un grand classique de la cuisine fran\u00e7aise, originaire de Bourgogne. 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