Boeuf Bourguignon

Photo by James Merrell

Ingredients

3 large garlic cloves
¼ pound thick-sliced bacon
3 pounds boneless beef chuck
¹/₃ cup all-purpose flour
4 ½ tablespoons unsalted butter
1 4-inch piece of celery
4 fresh thyme sprigs
+ 15 more ingredients
- 2 bay leaves (not California)
- potatoes
- 1 pound mushrooms
- 1 tablespoon tomato paste
- 2 tablespoons vegetable oil
- ½ cup brandy
- 4 fresh parsley stems (no leaves)
- 2 cloves
- kitchen string
- parsley
- butter
- 1 pound small (1 1/2-inch) boiling onions or pearl onions
- 1 750-ml bottle dry red wine (preferably Burgundy or Côtes du Rhône)
- 2 onions
- 2 carrots

Cook bacon in boiling salted water 3 minutes, then drain. Pat beef dry and season with salt and pepper. Divide flour and beef between 2 (1-quart) sealable plastic bags, seal, then shake to coat meat. Heat 1 tablespoons oil and 1 1/2 tablespoons butter in a wide 6- to 8-quart heavy pot over modera...

View full recipe at Epicurious

Comments

Variations on Boeuf Bourguignon

- 34 tablespoons dry red wine
- 4 bacon slices
- 3 large fresh rosemary sprigs
- 3 large fresh thyme sprigs
- 3 cups canned beef broth
- +10 other ingredients
- 1/3 carrot
- salt
- 1 cup red wine
- clove garlic
- fresh flat-leaf parsley
- dried thyme
- whole black peppercorns
- 4 baby onions
- 4 baby carrots
- +7 other ingredients
Boeuf Bourguignon
- 1 medium onion, chopped
- Hot cooked rice
- 1 (2-pound) sirloin steak, cut into 1 1/2-inch cubes
- 3/4 cup beef broth
- 1/4 teaspoon ground thyme
- +7 other ingredients
Boeuf Bourguignon
- 1 1/2 teaspoons salt, divided
- 3 tablespoons minced garlic
- 2 cups beef broth
- 3 tablespoons cornstarch
- +11 other ingredients