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Boeuf Bourguignon
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | France | Meat | Stews
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4610364
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- 1 kg beef (blade steak or stewing shoulder cut)
- 3 large onions, chopped
- 1–2 cloves of garlic
- 300 g of chopped carrot
- 300 g of button mushrooms
- Bouquet of herbs: basil, rosemary and thyme tied with string
- 2–4 cups of red wine
- Salt
- Pepper
- Olive oil
- Flour
Directions
- Cut beef into large, 5 cm chunks. Season with salt, pepper and olive oil.
- Cook beef a small amount at a time in a dutch oven or large saucepan until it's golden brown on the outside. Remove each portion as it's done and set aside.
- Add onions and garlic to the same pot and cook till golden brown.
- Sprinkle with 2 tablespoons of flour. Cook a few minutes longer.
- Add 1–2 cups of red wine.
- Bring wine to a boil then simmer for 5 minutes.
- Add beef, carrots, herbs, and mushrooms.
- Add another couple cups of red wine and water (enough to cover the meat and vegetables).
- Cook for 2–3 hours, stirring occasionally. Remove surface scum as required.
Notes
Use leftovers to make meat pies or puff pastries.
Add a small amount of dried Trompettes de la mort (Craterellus cornucopioides). For a dish serving 4, 4 trompettes can be used depending on taste. Cut off parts that may contain sand, rinse, cut in small pieces, soak for 5 minutes in warm water and add to the dish after adding the wine. Can be used instead of garlic.
Use a low-fat cut of beef and serve with boiled potatoes or steamed rice on the side to lower the fat and calories of this dish.