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Boeuf Bourguignon

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | France | Meat | Stews

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dinner, Baked

Tags: baked, french, main course, medium difficulty, recipes for stew, recipes using beef, recipes using common mushroom, recipes using onion, recipes using wine, recipes with images, recipes with metric units, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ABoeuf_Bourguignon)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ABoeuf%20Bourguignon&oldid=4610364

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/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

  1. Cut beef into large, 5 cm chunks. Season with salt, pepper and olive oil.
  2. 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.
  3. Add onions and garlic to the same pot and cook till golden brown.
  4. Sprinkle with 2 tablespoons of flour. Cook a few minutes longer.
  5. Add 1–2 cups of red wine.
  6. Bring wine to a boil then simmer for 5 minutes.
  7. Add beef, carrots, herbs, and mushrooms.
  8. Add another couple cups of red wine and water (enough to cover the meat and vegetables).
  9. 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.