Photo: Boeuf Bourguignon Recipe
Ingredients
- 3 pounds lean beef, cut into 2-inch pieces
- 1 pint red wine
- 1-ounce flour
- 1 piece smoked lean bacon, chopped
- 3 tablespoons butter
- 4 carrots, peeled and sliced
- 4 onions, peeled and sliced
- 1 tablespoon chopped garlic
- 1 pint veal stock
- 2 bay leaves
- 3 sprigs thyme
- 3 sprigs parsley
- 1 pound mushrooms
- Salt
- Freshly ground black pepper
- Boiled potatoes, for serving
Directions
Combine the meat and the red wine. Cover and refrigerate overnight. The next morning, remove the meat from the red wine and pat dry. Reserve wine. Toss meat in the flour, shaking off any excess. In a large casserole over high heat, add the bacon and render. Add the butter to the bacon fat and melt. Add the beef and brown on all sides. Remove the meat as it browns to a plate. Add the carrots, onions, and garlic and cook until the onions are translucent, about 5 minutes. Add the beef back to the pot with the reserved wine, veal stock, bay leaves, thyme, and parsley. Cover and cook for 2 hours over a low heat, until the meat is very tender. Add the mushrooms and cook for another 15 minutes. Season, to taste, with salt and pepper. Serve with boiled potatoes.
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By jovanna_2562938
Long Island, NY
on January 22, 2013
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I had 4 lbs. of stew meat so I adjusted the amt of flour, carrots, but I used frozen pearl onions, one bag. No dicing, peeling, crying...just open the bag and pour, looks pretty too. I cut back on the wine and liquid though; I cook by the rule that you can always add more liquid if needed later on, but hard to take it out if you start with too much. I didn't marinate it ahead of time w/the wine b/c I decided too late to make this...it tasted fine with just half the amt. of wine poured in w/the broth. Best to make a day ahead if you can--had leftovers from this; but it tasted good the same day as well.
By mcmegyesi_11005515
Osceola, IN
on August 29, 2008
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I had this at the Pollidor then made it at home. Was awesome. I have it at least once every six weeks or so.
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