Boeuf Bourguignon

Ingredients

  • ¼ cup water
  • 3 tablespoons minced garlic
  • 2 tablespoons fresh rosemary leaves
  • 4 pounds boneless beef chuck roast, cut into 2" pieces and well trimmed
  • Minced fresh flat-leaf parsley
  • 2 ½ cups Cabernet Sauvignon or other dry red wine
  • 2 cups beef broth
  • + 9 more ingredients
    • ¼ cup olive oil
    • Salt and pepper to taste
    • 2 cups beef broth
    • 1 ½ teaspoons salt, divided
    • 3 tablespoons cornstarch
    • 6 ounces thick-sliced bacon, cut into 1/2" pieces
    • 1 (1-lb.) package frozen pearl onions, thawed and drained
    • 1 (8-oz.) package small button mushrooms, halved
    • 5 carrots, peeled and cut into 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 cups canned beef broth
    • 3 tablespoons tomato paste
    • 1 medium onion
    • 2 bay leaves
    • 12 ounces shiitake mushrooms
    • 1 large carrot
    • +9 other ingredients
  • Boeuf Bourguignon
    • 1 cup red wine
    • 1/2 bay leaf
    • 4 baby onions
    • 1/3 carrot
    • 1 1/4 pounds beef stew meat
    • 1 medium onion
    • 1 tablespoon light olive oil
    • 1 cup beef broth
    • +8 other ingredients
  • Boeuf Bourguignon
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/2 pound fresh mushrooms, sliced
    • 1/4 teaspoon hot sauce
    • 1/4 teaspoon ground thyme
    • Hot cooked rice
    • +6 other ingredients


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