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Beef Bourguignon with Tagliatelle

Recipe by Norbert Tarayre

A traditional beef bourguignon braised in the oven with Burgundy red wine, smoked bacon lardons, carrots, mushrooms and served over fresh tagliatelle, all seasoned with herbs and spices. Ideal for family meals, it stores very well and gains flavor when reheated.

MediumFrenchServes 6

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Source Video
3h 20m
Prep
32m
Cook
28m
Cleanup
4h 20m
Total

Cost Breakdown

$42.90
Total cost
$7.15
Per serving

Critical Success Points

  • Marinate the meat for at least 30 minutes (ideally overnight)
  • Sear the meat without boiling it to create a flavorful crust
  • Use a 160 °C oven for braising to achieve melt‑in‑your‑mouth meat
  • Add butter at the end of cooking for a glossy sauce

Safety Warnings

  • Handle very hot oil; avoid splatters
  • Use oven mitts when removing the pot from the oven
  • If you choose to flambé the wine, keep flames away from flammable objects
  • Use a sharp knife and cut away from your body

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Beef Bourguignon with Tagliatelle in French cuisine?

A

Beef Bourguignon with Tagliatelle is a classic French comfort dish that originated in the Burgundy region, where red wine is a staple. Historically, it was a peasant stew that turned into a celebrated entrée for family gatherings. The addition of fresh tagliatelle reflects a modern twist that blends traditional braising with Italian pasta influence, highlighting France's culinary openness.

cultural
Q

What are the traditional regional variations of Beef Bourguignon with Tagliatelle in French cuisine?

A

In Burgundy, the classic version uses only beef, red wine, carrots, onions, mushrooms, and lardons, served over boiled potatoes or crusty bread. In Provence, cooks may add herbs de Provence and serve it with herbed couscous. The Norbert Tarayre recipe introduces tagliatelle, a variation more common in French‑Italian border areas like Savoy.

cultural
Q

How is Beef Bourguignon with Tagliatelle authentically served in the Burgundy region of France?

A

Traditionally, the stew is ladled over a bed of butter‑sautéed tagliatelle or rustic potatoes, garnished with fresh parsley and a drizzle of the reduced wine sauce. It is often accompanied by a green salad dressed with vinaigrette and a glass of Burgundy red wine, creating a balanced meal that showcases the region’s terroir.

cultural
Q

What occasions or celebrations is Beef Bourguignon with Tagliatelle traditionally associated with in French culture?

A

Beef Bourguignon with Tagliatelle is a popular centerpiece for family Sunday lunches, holiday feasts such as Noël (Christmas), and village festivals celebrating the harvest. Its hearty nature makes it ideal for winter gatherings, where it is served as a comforting main course after outdoor activities.

cultural
Q

How does Beef Bourguignon with Tagliatelle fit into the broader French cuisine tradition?

A

The dish exemplifies the French principle of slow braising to develop deep, layered flavors, a technique central to many classic stews. By pairing the braised beef with tagliatelle, it bridges French rustic cooking with the Italian influence that has long been part of French gastronomy, illustrating the adaptability of French cuisine.

cultural
Q

What are the authentic traditional ingredients for Beef Bourguignon with Tagliatelle versus acceptable substitutes?

A

Authentic ingredients include beef chuck, Burgundy red wine, smoked bacon lardons, carrots, yellow onions, shallots, mushrooms, garlic, thyme, and bay leaf. Acceptable substitutes are a good quality Pinot Noir for the wine, pancetta instead of lardons, and fresh egg‑tagliatelle or even pappardelle if tagliatelle is unavailable.

cultural
Q

What other French dishes pair well with Beef Bourguignon with Tagliatelle?

A

A crisp green salad with a Dijon vinaigrette, classic French cheese such as Comté, and a simple dessert like tarte Tatin create a harmonious menu. A side of haricots verts almondine or a buttery gratin dauphinois also complements the rich sauce of the beef stew.

cultural
Q

What are the most common mistakes to avoid when making Beef Bourguignon with Tagliatelle from the YouTube channel Norbert Tarayre?

A

Avoid overcrowding the pan when searing the beef, as this prevents proper browning and flavor development. Do not skim off the fond too early; it adds depth to the sauce. Also, resist the urge to over‑cook the tagliatelle; it should be al dente to maintain texture against the tender stew.

technical
Q

How do I know when Beef Bourguignon with Tagliatelle is done cooking and what texture and appearance should I look for?

A

The beef is done when it is fork‑tender and easily pulls apart, usually after 2‑3 hours of low‑heat braising. The sauce should be glossy, thickened but not gelatinous, coating the meat and vegetables. The tagliatelle should be cooked just until al dente, holding its shape without becoming mushy.

technical
Q

What does the YouTube channel Norbert Tarayre specialize in and what is its cooking philosophy regarding French cuisine?

A

The YouTube channel Norbert Tarayre specializes in French home cooking, focusing on classic techniques, seasonal ingredients, and approachable recipes for everyday meals. Norbert emphasizes respect for traditional flavors while encouraging modern twists, such as pairing French stews with fresh pasta, to make French cuisine accessible to a broad audience.

channel

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