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Boeuf Bourguignon
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Servings:
6 servings
Author:
Barbara Schieving
Cook Time
3 hours
Additional Time
1 hour
Total Time
4 hours
Course:
Beef
Keywords:
recipe
cooking
food
Daring Cooks
đ§ Ingredients
6 slices
of bacon
chopped into œ inch pieces
3 pounds
stewing beef cut into 2 inches cubes
1 teaspoon
salt
œ teaspoon
pepper
3 tablespoons
flour
3 cups
red wine. Suggestions: Bourgogne
Bordeaux, Cabernet Franc, Cabernet Sauvignon,
1
carrot
sliced
1
onion
sliced in julienne
1 œ to 2 cups
beef stock
1 tablespoon
tomato paste
2 cloves
mashed garlic
œ teaspoon
thyme leaves
1
bay leave
18-24
small onions
brown-braised in stock
1 pound
mushrooms sautéed in butter
Champignons are perfect for this purpose
Fresh parsley sprigs to serve
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Instructions
1
In a large oven safe casserole or frying pan, sautĂ© the bacon until itâs lightly
brown. Remove to a large bowl with a slotted spoon. Preheat oven to 450Âș.
2
In the same casserole/pan, sautĂ© the beef until itâs golden brown. (Brown the
beef in batches so it browns and doesnât steam.) Remove it to the bowl with the
bacon and set aside.
3
In the same casserole/pan, sauté the carrot and the onion.
4
Return the bacon and the beef to the casserole. Sprinkle it with salt and
pepper, then add the flour and toss.
5
Place the casserole/dish uncovered in the middle position of the oven for 4
minutes. (This gives the meat a lovely crust.)
6
Remove the casserole/dish from the oven. Stir in the wine, stock, tomato paste,
mashed garlic cloves, thyme, and bay leaf.
7
Bring it to simmering point on the stove. Now, if you were using a frying pan,
put the stew in an oven safe dish.
8
Cover the casserole/dish (If your dish doesnât have a lid, use aluminum foil and
stretch it to the edges of the dish in order to minimize the loss of juices) and
place it low in the oven. Adjust the heat so that the liquid simmers very
slowly, it has to go on for 3-4 hours. (I cooked mine at 325Âș for 3 hrs.)
9
While the stew is cooking, prepare onions and mushrooms. Prepare the mushrooms:
Wash quarter and sauté them in 2 tablespoons butter. Keep on stirring until
theyâre nicely brown. Set aside. For the onions: Melt 1 tablespoon butter in a
frying pan and sauté the peeled onions until golden brown. Add beef stock until
theyâre almost covered and simmer for 20-25 minutes, or until almost all the
liquid disappears and theyâre tender but keep their shape. Set aside.
10
When meat is tender, put the casserole on the stove and add the onions and
mushrooms and heat for 2-3 minutes.
11
Serve it in the casserole with some sprigs of fresh parsley. Some goods sides
are potatoes, noodles or rice.
Ă
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