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Boeuf Bourguignon Recipe

France

Boeuf Bourguignon

Boeuf bourguignon (French for Burgundy beef) is a well known, traditional French stew prepared with beef braised in red wine (originally Burgundy wine) and beef broth, flavored with garlic, onions, carrots, a bouquet garni and garnished with mushrooms. A copy of Julia Child's boeuf

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

Procedure

  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.

Adapted from Wikibooks Cookbook · Cookbook:Boeuf Bourguignon, CC BY-SA 3.0.