For Boeuf Bourguignonne, coarsely dice the beef and quickly brown all over in hot fat.
Add sliced carrots and onions, dust lightly with flour and brown, adding a little tomato paste.
Cover meat with red wine, bring to a boil. Season with salt and black pepper and add crushed garlic cloves, bay leaves, parsley as well as thyme.
Cook everything on low heat for about 2-3 hours.
Just before the end of the cooking time, pour the cognac.
Remove the herbs and serve the boeuf bourguignonne.
Preparation Tip:
Boeuf Bourguignonne recipe is one of the most famous French classics!
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