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Boeuf Bourguignon Recipe

   
 

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     Boeuf Bourguignon

Category   Entrees - Maindishes
Sub Category   None
Servings   6

Ingredients
1 tablespoon good olive oil
8 oz good bacon, diced
2 1/2 lbs beef chuck cut into 1 in cubes
kosher salt and freshly ground black pepper
1 lb carrots, sliced diagonally into 1 in chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup cognac or good brandy
1 (750ml) bottle of good dry red wine, such as burgundy
 
2 to 2 1/2 cups canned beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves
4 tablespoons (1/2 stick) unsalted butter, at room temp, divided
3 tablespoons all-purpose flour
1 lb frozen small whole onions
1 lb mushrooms, stems discarded, caps thickly sliced

Instructions
Preheat oven to 250. heat olive oil in large dutch oven. add bacon and cook over medium heat for 8-10 mins, stirring occasionally, until bacon is lightly browned. remove the bacon with a slotted spoon to a large plate
dry the beef cubes with paper towels and sprinkle with salt and pepper. in batches in single layers, sear the beef in the hot oil for 3-5 mins, turning to brown on all sides. remove the seared cubes to the plate with the bacon and continue searing until all beef is browned. set aside
toss the carrots, onions, 1 tablespoon of salt, and 2 teaspoons of pepper into the fat in the pan and cook over med heat for 10-12 mins, stirring occasionally, until the onions are lightly browned. add garlic and cook 1 more min. add cognac, STAND BACK, and ignite with a match to burn off alcohol. put meat back in pot with any juices that have accumulated on the plate. add the wine plus the enough beef broth to almost cover the meat. add the tomato paste and thyme. bring to a boil, cover the pot with a tight fitting lid, and place in the oven for about 1 1/4 hours or until the meat and vegetables are tender when pierced with a fork. remove from the oven and place on top of the stove.
combine 2 tablespoons of the butter and the flour with the fork and stir into the stew. add the frozen onions. in a med pan, sauté the mushrooms in the remaining 2 tablespoons of butter over med heat for 10 mins or until lightly browned, and then add to the stew. bring the stew to a boil, then lower the heat and simmer uncovered for 15 minutes. season to taste.
Serving Suggestions
rub slices of toasted baguette on one side with garlic. serve over bread


Originally Submitted
6/5/2010





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