Boeuf Bourguignon

Ingredients

  • 1 (1-lb.) package frozen pearl onions, thawed and drained
  • 3 tablespoons minced garlic
  • 2 tablespoons fresh rosemary leaves
  • 3 tablespoons cornstarch
  • ¼ cup water
  • 1 (8-oz.) package small button mushrooms, halved
  • 4 pounds boneless beef chuck roast, cut into 2" pieces and well trimmed
  • + 9 more ingredients
    • Minced fresh flat-leaf parsley
    • 2 ½ cups Cabernet Sauvignon or other dry red wine
    • 2 cups beef broth
    • ¼ cup olive oil
    • Salt and pepper to taste
    • 2 cups beef broth
    • 1 ½ teaspoons salt, divided
    • 5 carrots, peeled and cut into 2" pieces
    • 6 ounces thick-sliced bacon, cut into 1/2" pieces

Combine first 4 ingredients in a large zip-top freezer bag. Add beef, and seal bag; refrigerate overnight. Drain meat and aromatics, reserving liquid. Pat meat dry with paper towels.

Cook bacon in a large Dutch oven over medium heat 8 minutes or until crisp. Drain bacon on paper towels, ...

View full recipe at My Recipes

Comments

Variations on Boeuf Bourguignon

  • Boeuf Bourguignon
    • 3 large fresh thyme sprigs
    • 1 large carrot
    • 12 ounces shiitake mushrooms
    • 3 bunches baby carrots
    • 12 ounces pearl onions
    • 4 bacon slices
    • +9 other ingredients
  • Boeuf Bourguignon
    • whole black peppercorns
    • dried thyme
    • fresh flat-leaf parsley
    • 1 cup beef broth
    • 1 tablespoon light olive oil
    • 1 medium onion
    • +10 other ingredients
  • Boeuf Bourguignon
    • 1/3 cup all-purpose flour
    • 1/4 teaspoon pepper
    • 1/2 pound fresh mushrooms, sliced
    • 1/4 teaspoon hot sauce
    • 1/4 teaspoon ground thyme
    • +7 other ingredients


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