Boeuf Bourguignon

Boeuf Bourguignon
Photo by James Merrell

Ingredients

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

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

  • Boeuf Bourguignon
    • 12 ounces shiitake mushrooms
    • 2 bay leaves
    • 1 large carrot
    • 34 tablespoons dry red wine
    • 3 bunches baby carrots
    • +10 other ingredients
  • Boeuf Bourguignon
    • 1 cup beef broth
    • 4 baby onions
    • 1/2 bay leaf
    • dried thyme
    • fresh flat-leaf parsley
    • 3 small new potatoes
    • salt
    • clove garlic
    • 1 1/4 pounds beef stew meat
    • +7 other ingredients
  • Boeuf Bourguignon
    • 1/4 cup bacon drippings, divided
    • 1 (2-pound) sirloin steak, cut into 1 1/2-inch cubes
    • 1/4 teaspoon ground thyme
    • 1/3 cup all-purpose flour
    • +8 other ingredients
  • Boeuf Bourguignon
    • 1/4 cup olive oil
    • 2 cups beef broth
    • 1 (8-oz.) package small button mushrooms, halved
    • 1 (1-lb.) package frozen pearl onions, thawed and drained
    • +11 other ingredients


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