Boeuf Bourguignon

Boeuf Bourguignon
Photo by Mark Thomas

Ingredients

  • 12 ounces shiitake mushrooms
  • 2 bay leaves
  • 1 large carrot
  • 34 tablespoons dry red wine
  • 3 bunches baby carrots
  • 3 ½ pounds boneless beef cross-rib roast
  • 3 tablespoons tomato paste
  • + 9 more ingredients
    • 1 whole head garlic
    • 3 large fresh sage sprigs
    • 3 large fresh thyme sprigs
    • 12 ounces pearl onions
    • 1 medium onion
    • 4 bacon slices
    • 2 tablespoons all purpose flour
    • 3 large fresh rosemary sprigs
    • 3 cups canned beef broth

Preheat oven to 350°F. Place garlic on large piece of foil. Pour 2 tablespoons wine over garlic. Wrap foil around garlic to enclose. Roast garlic until soft, about 40 minutes. Cool. Press garlic between fingertips to release from skins; set aside. Cook bacon in large pot over medium heat until br...

View full recipe at Epicurious

Comments

Variations on Boeuf Bourguignon

  • 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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