Cookbook:Boeuf bourguignon

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Cookbook | Recipes | France | Meat | Stews

Classic French beef stew in red wine.

[edit] Ingredients

• 3 large onions.
• 1kg beef, blade steak, or stewing shoulder cut.
• 300g of chopped carrot.
• 300g of button mushrooms.
• bouquet of herbs: basil, rosemary and thyme tied with string.
• 2-4 cups of red wine.
• 1-2 cloves of garlic.
• salt and pepper.
• olive oil.
• flour.

[edit] Directions

1. Cut beef into large 5cm chunks, season with salt, pepper and olive oil.
2. Cook beef a small amount at a time in a dutch oven or large saucepan until its golden brown on the outside, remove each portion as it's done and set aside.
3. Add 3 large onions and garlic to the same pot and cook till golden brown.
4. Sprinkle with 2 tablespoons of flour. Cook a few minutes longer.
5. Add 1-2 cups of red wine.
6. bring wine to a boil then simmer for 5 minutes.
7. Add beef, carrots, herbs, mushrooms.
8. Add another couple of cups of red wine and water - enough to cover the meat and vegetables.
9. Cook for 2-3 hours, stirring occasionally. Remove surface scum as required.

Serve on mashed potato. Use leftovers to make meat pies or puff pastries.

[edit] Related recipes

Beef bourguignon